Caramel poached peaches with blueberries

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1. Heat an empty, heavy-based saucepan until you can feel a strong heat rising. Sprinkle in the sugar. It should start to caramelise. Swirl the pan as the sugar dissolves and turns dark golden, but do not stir.
2. When most of the sugar has caramelised, carefully pour in 500ml/18fl oz just-boiled water, and stir with a long handled spoon. It will spit, so take care. The sugar will become firm, but keep heating and stirring and it will dissolve again. Add the lemon zest and vanilla. Simmer for 5 mins.
3. Score the peaches in half and twist to separate. Remove the stones. Slip the peaches into the syrup in a single layer.4 Return the liquor to a gentle simmer and turn down the heat until it barely simmers. Cook for 3-5 mins until the flesh feels tender when pierced. Remove the pan from the heat, mix in the lemon juice and allow to cool. Mix in the blueberries and serve at room temperature or chilled.

Per serving (for 3)

376 kcalories, protein 1g, carbohydrate 98g, fat 1 g, saturated fat 0g, fibre 2g, salt 0.02 g

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  28 November 2007

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  This was the first time I had made poached fruit, and the first time I caramelised sugar which I was a bit scared of. I didn't have caster sugar in the house but unrefined granulated cane sugar worked fine, and the instructions were very easy to follow. I served it warm with vanilla ice cream and it was absolutely amazing! I will make it again next time I want to impress.

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Ingredients

• 250g caster sugar
• strips of zest and juice 1 lemon
• 1 vanilla pod , cut in half and seeds scraped out
• 3 just ripe peaches
• 100g blueberries

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Difficulty and servings

Serves 3 - 6

Preparation and cooking times

Low-fat

Ingredients

• 250g caster sugar
• strips of zest and juice 1 lemon
• 1 vanilla pod , cut in half and seeds scraped out
• 3 just ripe peaches
• 100g blueberries

Per serving (for 3)

376 kcalories, protein 1g, carbohydrate 98g, fat 1 g, saturated fat 0g, fibre 2g, salt 0.02 g

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