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Recipe: Cinnamon and Verjuice Poached Peaches

November 25, 2011

Summary: I love peaches but they are so often unripe in the shops, this makes them lovely and soft for eating. You can store the finished peaches in their syrup in a sterilised jar if you want to preserve them – very handy if you have a tree full. Verjuice is freely available around here but you can use water and the juice of half a lemon instead.

Ingredients

  • 1 1/2 cups water
  • 2/3 cup verjuice
  • 1 cup castor sugar
  • 1 quill cinnamon
  • 4 peaches

Instructions

  1. Put the water, sugar, verjuice and cinnamon quill into a large fry pan and heat gently to dissolve the sugar.
  2. Bring the poaching syrup to a rapid boil while you prepare the fruit and turn down to a simmer before adding the fruit.
  3. Cut the peaches in half and remove the stones if you can but if not then you can get them out later.
  4. Poach the peach halves in the syrup for about 2 to 3 minutes on each side depending on the hardness of the fruit. Poke the cut side with a knife to check they are soft.
  5. Allow the fruit to cool in the syrup before removing skins and stones with your hands.
  6. Store in the fridge in the cooled syrup unless eating right away. Serve with cream or icecream and a little poaching syrup.
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Misc Sweet  / Recipes

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