Infused with the flavors of Cava and vanilla, these poached peaches can be served à la mode for an easy summertime dessert.
Combine the Cava, water, and sugar together in a heavy pot large enough to hold all the peaches. Split the vanilla pod in half and scrape the beans into the pot. Add the pod as well. Add the extract if you are using it instead.
Bring the ingredients to a simmer, then add the peaches face down. Cover the peaches with either parchment paper or cheesecloth so that the peaches are submerged while they are cooking. Simmer the peaches until soft, about 15-20 minutes.
Remove the peaches with a slotted spoon, then boil the poaching liquid until the liquid is reduced by half, about 10 minutes.
Allow the peaches to cool, then remove their skin. Wait for the syrup to cool slightly, then spoon it over the peaches. You can also serve the peaches at room temperature. Serve the peaches with vanilla ice cream, shortbread cookies, or yogurt.