750 mlprosecco330 gm (1½ cups) white sugar1orange, juice and zested rind only1vanilla bean, split and seeds scraped6ripe peaches4 leavesgelatine (titanium strength), softened in cold water
Combine prosecco, sugar, orange juice and rind, vanilla bean and seeds and ½ cup water in a saucepan and stir over medium heat until sugar dissolves. Add peaches, cover closely with a round of baking paper and weight using a small plate. Bring just to the boil, reduce heat to low and simmer for 10 minutes or until peaches are just tender. Remove from heat, remove plate and paper and cool peaches completely in syrup, then remove from syrup and peel. Strain syrup through a fine sieve over peaches, reserving 3 cups for jelly. Store peaches covered in the refrigerator until required.
Place 1 cup reserved syrup in a small saucepan and warm over medium heat. Squeeze excess water from gelatine, add gelatine to pan and stir until gelatine dissolves. Stir gelatine mixture into remaining reserved peach syrup and pour into six ½ cup-capacity dariole moulds and refrigerate overnight or until set.
To serve, unmould jellies and serve with poached peaches drizzled with a little of the remaining poaching syrup.