Alastair Hendy's Strawberries in Pink Champagne

1. Put the strawberries in a large pan with 2 tbsp sugar and the lemon juice. Place over the lowest heat possible and gently stew for 1 hour (the process is complete when the fruit has turned to an unattractive grey mush and has exuded all its red juice). Line a sieve with muslin and place over a saucepan. Tip the contents of the pan into the sieve and leave for 2 hours to let the clear red juices run through. On no account push the mixture through the sieve.
2. Discard the muslin and its contents. Add the champagne to the strawberry juice and scrape in the vanilla seeds. Chill. Meanwhile, poach the whole peaches with the used split vanilla pod, the remaining sugar and enough water to just cover for 4-5 minutes (or a little longer if slightly under-ripe). Lift them out and leave them to cool on a plate. Rub off the skins, pack into a large jar or container and pour over the strawberry fizz. Leave to chill and macerate for a few hours before serving.
3. Serve with cream or crème fraîche.