Poaching peaches in a flavoured liquor transforms them from simple fruit into something complex and elegant. A classic poaching liquid combines sugar, a squeeze of lemon for acidity, fresh thyme for an aromatic herbal note, vanilla for warmth, and a sweet wine such as muscat for depth and fragrance. The sugar creates the syrup base, the acid balances sweetness and prevents browning, and the aromatics infuse during the gentle cooking. Don't waste the poaching liquor — it becomes a concentrated flavour syrup perfect for soaking sponge bases or drizzling. Cut peaches small for faster, more even cooking and quicker cooling.