Cut 2 peaches into 6 segments and brush some olive oil over them.
Blanch and peel the other 2 peaches and cut into small dice. Stir the diced peach with a good pinch of pepper, vinegar, coriander, some olive oil and refrigerate.
Cook the pork cheeks
Sear the pork cheeks in olive oil for 6-8 minutes in a large cooking pot.
Add all the vegetables and stir fry for 3 minutes.
Pour the white wine into the pot and add enough water to just cover the pork cheeks. Add thyme, the bay leaf, rosemary, salt and pepper and simmer for 60 – 70 minutes until soft and tender.
Finish the sauce
Remove the cooked pork cheeks from the pot, remove the vegetables and strain the jus. Bring the jus back to the stove and reduce until thickened. There is no need to use a thickening agent.
Finish the dish
Grill or pan fry the cheeks and peach segments over a high heat
Arrange the grilled components on the peach salad and spoon the sauce around.
Notes
Don’t use too much salt in this recipe as the sauce will reduce and concentrate the flavours.