Preheat the oven to 140C°/120°C fan/gas mark 3.

Line 2 x 25cm baking trays with baking paper.

With an electric hand beater, beat the egg whites until foamy. Slowly add the sugar one tablespoon at a time while beating at high speed until all the sugar has been added. The mixture might appear slightly grainy due to the coarse grain of the brown sugar. Next, whisk in the vinegar and cornflour.

Place large spoonful’s of the meringue mixture onto lined baking trays, making sure to leave space between each one. Bake for 90 minutes. With the meringues inside, turn the oven off until the oven has cooled completely.

Using a small sharp knife, make a cross at the base of each peach to peel the peach skins easily.

In a Le Creuset 20cm Signature Round Casserole, add the sparkling wine, vanilla, lemon zest, and brown sugar. Bring to a simmer, stirring until the sugar dissolves.

Next, add the peaches and poach for 8-10 minutes or until tender. Remove from the poaching liquid and place onto a tray and refrigerate.

Reduce the remaining liquid to a light syrup consistency. After 20-30 minutes, turn off the heat and allow it to cool.

Pour over the peaches and serve with brown sugar meringues and whipped crème fraiche or double cream plain yoghurt.