Baked Honey Custard with Fresh Peaches

1 cup Moscato (Muscat)

2 cups cream

1 tsp vanilla paste

1/2 cup caster sugar

1/4 cup Beerenberg Blue Gum Honey

7 free-range egg yolks

This beautiful, soft custard is happily served with most fresh or poached fruits but a few slices of perfectly ripe peach is particularly good.

Preheat oven to 180C. Pour the Moscato into a small saucepan, bring to boiling point then let bubble away for a few minutes (to reduce). In a separate saucepan, combine the cream and vanilla and bring just to boiling point. Set aside to cool and infuse a little.

In a large bowl, beat the sugar and Beerenberg Blue Gum Honey together; then add the egg yolks, one at a time, beating well after each addition. Add the wine then the cream mixture and whisk well. Pour mixture into an oven-proof dish and place this in a roasting tray with deep sides. Carefully fill this with hot water so it comes about halfway up the sides of the custard dish.

Cook for 40 minutes until the custard feels set but still a little wobbly. Serve warm or at room temperature with fresh peaches or any fruit you prefer.