1

Select a bowl that will hold the sliced fruit without too much extra space. Score the peaches around the natural curve of the fruit and dip into boiling water for about half a minute until the skin starts to curl. Slip skins from fruit and, holding each peach over the bowl so as to catch every drop of juice, slice wedges into the bowl. Sprinkle with the lemon juice.

2

Slice wedges from the unpeeled nectarines into the bowl. Scatter over the sugar and then pour on the wine.

3

Stir carefully but thoroughly and then press a layer of plastic film right down in contact with the fruit to minimise oxidation. Cover the bowl with another layer of plastic and leave to macerate for another hour at least.

4

Just before serving, remove plastic and give one more stir.