Via: Laura Edwards
Put the nectarines in a bowl. Pour boiling water over them, then leave for 30 seconds. Drain, then peel using a small sharp knife.
Pour the wine into a wide-based shallow pan with the elderflower cordial and the pared lemon zest and juice. Bring to a simmer, add the nectarines and simmer gently, partially covered with a lid, for 15 minutes or until just tender. Using a draining spoon, transfer the fruit to a glass bowl. Pour over the poaching liquid.
Serve warm scattered with the cherries and rose petals.