330 mlrosé wine300 gmcaster sugarZested rindand juice of 1 lemon and 1 orange4ripe peaches4leaves of gelatine (titanium strength), softened in cold water240 gmraspberries (about 2 punnets)To serve:slivered pistachiosPistachio macaroons120 gmground pistachios110 gmcaster sugar2eggwhitesFor dusting:icing sugarVanilla crème fraîche300 gmcrème fraîche60 gmpure icing sugar1vanilla bean, scraped seeds only1orange, finely grated rind only
Combine wine, sugar, rinds and juices in a saucepan with 400ml water. Stir over medium heat until sugar dissolves, add peaches, cover closely with baking paper and weight with a plate. Bring to a simmer, cook until peaches are just tender (5-6 minutes), remove from heat and stand in syrup for 20 minutes. Remove peaches with a slotted spoon and, when cool enough to handle, peel, cut into wedges and set aside.
Strain 800ml poaching syrup into a large measuring jug (there may be a little left over). Transfer 100ml from jug to a clean saucepan and bring to a simmer over medium heat. Squeeze excess water from gelatine, add to syrup, stir to dissolve. Add to syrup in jug, stir to combine and refrigerate until starting to set (45 minutes-1 hour). Remove from refrigerator, set aside.
Preheat oven to 150C. Divide peaches among eight 1½ cup-capacity serving glasses or bowls, layering with half the raspberries as you go. Divide jelly mixture among glasses, ensuring fruit is completely covered. Refrigerate until just set (40-50 minutes).
Meanwhile, for pistachio macaroons, combine ground pistachios and three-quarters of sugar in a bowl and mix well. Whisk eggwhites in an electric mixer until soft peaks form, gradually add remaining sugar and whisk to firm peaks. Fold in pistachio mixture and transfer to a piping bag (without nozzle). Pipe 4cm rounds on a baking paper-lined oven tray and stand for 2 hours, then bake until crisp but not coloured (10-15 minutes). Cool on tray, dust with icing sugar, set aside.
For vanilla crème fraîche, whisk together ingredients until smooth, refrigerate until required. Serve trifles with vanilla crème fraîche, pistachios and remaining raspberries, and pistachio macaroons to the side.