DELICIOUS summer fruits form the basis of this week's recipe from chef Steve Peel, left, of the Feilden's Arms, Mellor Brook.

The recipe uses raspberries but you could substitute them for cherries.

Poached white peach with soup of raspberries

Ingredients:

I white peach

2 punnets of raspberries

500ml of red wine

150g sugar

1 vanilla pod

100ml champagne

Juice of 1 lemon

To poach the peach:

1 pint of water

175g sugar

cinnamon stick

1 vanilla pod

TO POACH the peach, place the water, sugar, cinnamon stick and vanilla pod in a pan and add the peach. Slowly poach until the skin starts to peel off. Remove and leave the peach to cool down in its own liquor. To make the raspberry soup, place the red wine, sugar, champagne, vanilla pod and lemon juice into a pan and bring to scalding point before adding the raspberries. Leave to chill in the fridge for about two hours.

To assemble take one dessert bowl, add the peach with a sprig of mint on top. Add the raspberry soup and enough liquor to go halfway up the peach.