4 sprigs fresh rosemary
1 Vanilla Bean split
1 tbspn Maple Syrup
1/4 cup water

Place the above ingredients in a pot and gently simmer until fragrant and peaches are tender but not falling apart.

Gently remove the peaches from the pot and reduce the liquid to a syrup consistency. Place in a lovely bowl and pour the syrup (with rosemary and vanilla) on top and garnish with seeds from 1/2 a pomegranate and fresh mint.

I served this with a nut cream made from walnuts, pistachios, almonds, rosewater and mint.