Serves 4

Ethan Stowell, chef at Union, invites guests to enjoy this light summer dessert with glasses of Muscat de Beaumes de Venise. Make this recipe a day ahead; it's worth the wait.

1 bottle Muscat de Beaumes de Venise
2 ripe — but not overly ripe — peaches, peeled
1 vanilla bean, split
2 cups cream
1 cup half and half
1/3 cup sugar
1½ tablespoons gelatin
Powdered sugar and fresh mint leaves, for garnish

1. The day before, split the peaches in half and remove the stones. Bring two cups of the wine to a boil. Place the peaches and the hot wine in a bowl, cover tightly with plastic wrap and place in the refrigerator to steep overnight.

2. Also the day before, scrape the seeds of the vanilla bean and place in a medium-size pot with the cream, half and half, and sugar, and bring to a boil. Remove from the heat and whisk in the gelatin. Strain through a fine mesh strainer and pour into 4-ounce ramekins. Chill in the refrigerator overnight.