Method

• 1.
  Using a small sharp knife, cut a small cross in the base of each peach. Place peaches in a heatproof bowl and cover with boiling water. Set aside for 1 minute. Drain and set aside until cool enough to handle, then remove the skin and discard.
• 2.
  Place the honey, vanilla pods and seeds, moscato and 2 cups (500ml) water in a saucepan that will fit the peaches snugly. Place pan over medium-low heat and bring to a simmer, stirring until honey dissolves. Add the peaches to the pan, topping up with extra hot water to cover, if needed. Partially cover with a lid and poach for 5 minutes or until slightly softened. Remove peaches from liquid with a slotted spoon. Reserve 2 cups (500ml) poaching liquid, discarding remaining liquid. Return reserved liquid to the pan and place over medium-high heat. Simmer for 10 minutes or until reduced and thickened, then cool completely.

• 3.
  Meanwhile, combine the biscuits and hazelnuts in a bowl. Set aside.
• 4.
  Serve the peaches with honey syrup, hazelnut crumb and yoghurt.