Ingredients

Step by step

1. Lightly oil 6 small pudding moulds. Soak the gelatine in cold water and set aside for 5 minutes.
2. Put the cream and caster sugar in a pan and heat until the sugar has dissolved and the cream is just steaming. Remove from the heat. Squeeze the excess water from the gelatine and add to the hot cream. Stir until melted, then add the milk and vanilla. Divide among the moulds and chill for 4 hours, or until set.
3. Put the wine, amaretto and brown sugar in a pan with the vanilla extract. Add the peaches, then bring to a simmer. Cook gently for 15 minutes, or until the peaches are really tender. Remove with a slotted spoon and set aside on a plate. Continue to simmer the poaching liquid for 10-15 minutes, until syrupy. Cool.
4. Run a knife around the edge of the pudding moulds and turn the panna cotta out onto serving plates. Scatter each with the toasted flaked almonds and serve with the poached peaches and a drizzle of the poaching syrup.