Method

• 1.
  Place the Earl Grey tea bag and raisins in a small heatproof bowl and add enough boiling water to cover raisins. Set aside for 2 hours or until the raisins have doubled in size
• 2.
  Meanwhile, place peaches, cherries, vanilla bean, cassia bark, jasmine pearls and raw sugar in a 1.5L (6-cup) preserving jar, fill with hot water and seal. Place the jar in a large saucepan and fill pan with enough hot water to come halfway up the side of the jar. Bring to a simmer over medium heat and cook for 40 minutes or until peaches are tender. Carefully remove the jar from the saucepan and set aside to cool to room temperature.
• 3.
  Drain raisins, discarding teabag and water. Transfer to a small saucepan with the verjuice and place over medium heat. Cook for 3-4 minutes until reduced. Set aside to cool until ready to serve.
• 4.
  Using electric beaters, whisk the cream and icing sugar to stiff peaks.
• 5.
  Remove peach halves from the jar and gently peel the skin away from the flesh. Place 2 peach halves together on each serving plate with 3 cherries. Spoon over sweetened raisins and their syrup, dollop a spoonful of whipped cream onto each plate and dust cream with raspberry powder, to serve.