Put the water, sugar and vanilla pod in a
medium saucepan. Heat gently until the sugar has dissolved, then simmer
for 5 minutes. Plunge the peaches into boiling water for 1 minute, drain
and rinse under cold water, then peel off their skins. Cut the peaches in
half and remove their stones.
Add the peaches
to the sugar syrup and poach them gently for about 4 minutes or until just
tender. Use a draining spoon to remove the perches from the pan. Put the
fruit in a large round gratin dish and keep them warm.
Remove the
vanilla pod, then boil the sugar syrup rapidly until it is reduced by
about half. Pour the reduced syrup over the peaches.
Pour the brandy
into the saucepan and heat it very gently for a few seconds. Pour the warm
brandy over the peaches and ignite them. Serve with cream.
