Method

• 1.
  Stir peppercorns through ice cream, then return to freezer until ready to serve.

• 2.
  Place caster sugar, bay leaves and vanilla in a pan with 1L (4 cups) water and bring to a simmer over medium-high heat, stirring until sugar dissolves. Add peaches, cover surface closely with baking paper, then reduce heat to medium-low and simmer for 5-10 minutes (depending on ripeness of fruit) until tender. Remove pan from heat and cool peaches in poaching liquid.
• 3.
  Preheat oven to 180C. Line 2 heavy- based trays with baking paper. Cut six 12cm rounds from pastry and place on lined tray. Prick bases with a fork, then refrigerate until ready to assemble tarts.
• 4.
  Meanwhile, remove peaches from liquid and pat dry. Halve, remove stones, thinly slice, then fan slices out on pastry, slightly overlapping. Dust with icing sugar. Bake for 20 minutes or until edges of fruit are golden and pastry is crisp. Serve with ice cream and scatter with extra pepper.