Poached peaches with marscapone

I call this "a date with a peach". Okay so the name is an old joke from a Christmas cracker but this really is a romantic fruit salad which can be sorted well in advance. And if things have become intoxicated already, it makes a fine breakfast. A glass of moscato - lightly sparking, floral and fragrant - is the perfect wine match either way.

Ingredients

2	Peaches, use large peaches, preferably golden queen (Main)
1 ½ cups	Water
3 Tbsp	Liquid honey
1	Vanilla pod, halved
1 ½ Tbsp	Rosewater
1	Lemon, juiced
6	Medjool dates, fresh, halved and pitted
150 g	Mascarpone
¼ cup	Pine nuts, toasted

Directions

1. Halve the peaches and remove the stones. Bring the water, honey and vanilla pod to the boil then add the peaches.
2. Reduce heat to a very low simmer and cook the peaches for 2 to 3 minutes on each side. Take peaches from the pot and when cool enough to handle, remove the skin.
3. Simmer the syrup to reduce to about half a cup. Add the dates, lemon juice and rosewater and remove from heat. Return the peaches to the syrup.
4. Serve at room temperature, topped with the mascarpone and toasted pinenuts.