Michel Roux's Poached Peaches with Langue Du Chat

Bring the water, sugar, rosemary, and orange peel to a boil.  Add the peaches to the pan and reduce to a simmer. Place a cartouche over the fruit and simmer gently for 20 minutes. Remove the pan from the heat and leave it to cool.

Place the butter and sugar into a mixing bowl. Using electric beaters, beat the butter with most of the sugar, until smooth. Incorporate the egg whites one at a time, then sift in the flour and add the vanilla seeds and beat until smooth. Cover the bowl and set aside for 20–30min.

Pre-heat the oven to 190°/gas 5. Transfer the mixture to a pastry bag with a 1cm plain tip and – on a tray lined with baking paper – pipe 5–6cm long ‘fingers’, leaving at least 2cm between each one. Bake for about 5-8 minutes or until lightly coloured. Remove from the oven and leave to cool.

Serve the peaches with a little syrup in bowls and serve the biscuits in a separate bowl alongside.