350ml English sparkling wine
320g caster sugar
1 vanilla pod
2 sprigs of lemon verbena
Wash and prepare the fruit, top and tail the gooseberries and cut the large ones in half, leave the small ones whole.
Cut the peaches into very small wedges.
Remove the seeds from the vanilla pod and mix with the mascarpone and 200g of the sugar. Place in the fridge to stay cold.
Bring the sparkling wine and the remaining sugar to a boil in a saucepan and pour over the gooseberries and peach wedges, place in the steam oven with the vanilla pod and steam at 70°c for 8 minutes.