The ginger in this recipe enhances the delicate sweetness of the fresh peaches. Nectarines or apricots also work well in this poaching syrup. Use ripe, but slightly firm fruit without any bruises or blemishes.
Place the sugar, water, wine and ginger in a medium saucepan over low heat. Scrape the vanilla seeds from one half of the pod into the saucepan. Cook, stirring, for 2-3 minutes or until sugar has dissolved. Increase heat to high and bring to the boil. Reduce heat to low.
Cut a small cross in the base of each peach. Add the peaches to the saucepan. Cover and simmer gently for 12-15 minutes or until peaches are just tender. Remove saucepan from the heat. Using a slotted spoon, transfer peaches to a plate. Cool.
Return the syrup to high heat and bring to the boil. Boil for 10-12 minutes or until syrup is thickened slightly. Set aside to cool.
Meanwhile, place the cream and honey in a mixing bowl. Scrape in the seeds from the remaining vanilla pod. Using electric beaters, whip the cream mixture until soft peaks form. When the peaches are cool, gently peel and discard skin. Place the peaches into serving bowls. Drizzle with the syrup. Serve with the vanilla cream.