Peaches in a white wine syrup with Roquefort

Bring the wine and sugar to a gentle boil in a pot that’s big enough to hold all 6 peaches, ideally in one layer.
Add the vanilla paste. Once the sugar has dissolved, place the peaches unpeeled into the pot.
(Boiling the peaches with the skin on turns the syrup a lovely pink colour.)
Allow to simmer until they’re soft, then remove and place them in the fridge. Keep boiling the liquid until the consistency is syrupy.
Remove the peaches from the fridge just before serving and peel them. The peels should slip off beautifully.
Place each peach on a plate with a slice of Roquefort cheese. Spoon a little of the syrup over each peach and slice of cheese.