Method

• 1

  Add the white wine, sugar, vanilla, lemon peel and lemon juice to a sauce pan and set over a medium heat. Bring up to the boil, stirring until the sugar dissolves. Drop in the nectarine halves and press a layer of baking paper on top to prevent them bobbing above the surface. Poach for around 10 minutes until they are soft when pierced with the tip of a sharp knife. Use a slotted spoon to remove them to a dish and set aside. Boil the syrup (complete with the vanilla and lemon peel), uncovered, until it has reduced by at least two thirds - around 10-15 more minutes. Strain over the nectarines and set aside to cool. Chill in the fridge until required.

• 2

  To make the rice pudding, firstly brew the tea in a jug and let it infuse for 5 minutes. Measure rice into a heatproof bowl, add the lemon peel and strain the hot tea over the rice (discarding the tea leaves) and leave to infuse for 15 minutes.

• 3

  In a heavy based sauce pan, warm the milk with sugar and butter. Once the butter has melted, pour in the rice along with the tea soaking water. Set over a low heat and cook, stirring frequently, until the rice is tender for about 12-15 minutes. Remove from the heat and stir through a little cream to taste, then spoon into serving dishes and serve with the nectarines, allowing two halves per person.