The poaching time for this recipe will depend on the ripeness of the fruit. Under-ripe fruit will take up to 15 minutes to cook. Recipe can be made a day ahead; stand at room temperature for one hour before serving.
Combine the sugar, wine, water, rind and vanilla in a medium pan and cook, stirring, until the sugar is dissolved. Bring the mixture to the boil and then simmer, uncovered, for five minutes.
Add the nectarines to the syrup and simmer, uncovered, for about five minutes or until the fruit is just tender. Test the fruit for tenderness with a skewer or a small knife.
When tender, remove the fruit from the syrup with a slotted spoon. Add the peaches to the same syrup and simmer as for the nectarines; remove peaches from the pan.
Boil the syrup in the pan, uncovered, for about 10 minutes or until thickened slightly. If the syrup is too sweet, add a little lemon juice.
Remove the skins from the fruit then return fruit to the syrup until ready to serve.
Serve the fruit warm or cooled, with a little of the syrup and thick cream or ice-cream, if desired.
