Peaches with Sweetened Greek Yoghurt

Pour 500ml / 17 fl oz of water into a saucepan and add the caster sugar. Heat over medium heat until the sugar has dissolved. Scrape the seeds from the vanilla bean into the saucepan and add the pod, cinnamon stick, cardamom pods and star anise. Boil for 2 minutes, then set aside to cool.

Put the peaches in a heat proof bowl and cover with boiling water. Set aside for 1 minute, then drain the peaches and refresh in ice-cold water. Halve the peaches, removing the stones and skin. Working quickly to prevent the peaches from browning, place the peaches in a bowl and strain the cooled syrup over them. Refrigerate for several hours to allow the peaches to macerate in the syrup.

Stir the dark brown sugar through the yoghurt and serve with the peaches and syrup.