| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Alive &, Cooking |
4 |
servings |
INGREDIENTS
| 8 |
|
Ripe peaches; (preferably white) |
| 500 |
ml |
Water |
| 500 |
ml |
White wine |
| 200 |
g |
Caster sugar |
| 1 |
|
Vanilla pod |
| 1 |
|
Orange; thinly sliced |
| 1/2 |
|
Lemon; thinly sliced |
INSTRUCTIONS
Remove the stalks from the peaches and place them in a stainless steel
saucepan. Add the water, wine, sugar and vanilla pod (there should just be
enough liquid to cover the fruit). Add the orange and lemon slices.
Slowly bring the liquid to the boil, reduce the heat, cover and simmer
gently for 20-30 minutes. You must not allow the peaches to boil, as the
fierce heat will damage the flesh and cause the syrup to brown. Remove from
the heat and leave the peaches to cool in their syrup.
When the peaches are completely cool, remove them using a slotted spoon.
Gently remove the skins and put the peaches in a glass bowl. Add the orange
and lemon slices and strain the syrup over them.
Cover and chill for at least 8 hours before serving.
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