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
- Put the water, sugar, verjuice and cinnamon quill into a large fry pan and heat gently to dissolve the sugar.
- Bring the poaching syrup to a rapid boil while you prepare the fruit and turn down to a simmer before adding the fruit.
- Cut the peaches in half and remove the stones if you can but if not then you can get them out later.
- 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.
- Allow the fruit to cool in the syrup before removing skins and stones with your hands.
- 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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