Fresh peaches with lemon balm & bay syrup

Fresh peaches with lemon balm & bay syrup

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Cooking time

Cook: 35 mins - 40 mins Plus 2 days infusing time

Skill level

Easy

Servings

Serves 6

Something peachy for a special celebratory dinner

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
185
protein
1g
carbs
48g
fat
0g
saturates
0g
fibre
2g
sugar
39g
salt
0g

Ingredients

  • 225g golden granulated sugar
  • 10 x 10cm/4in sprigs of fresh lemon balm
  • 3 small bay leaves, lightly crushed
  • juice of ½ lime
  • 6 ripe peaches or nectarines

To serve

  • 227g tub clotted cream, optional
  • Balmoral biscuits

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Method

  1. Prepare two days in advance: dissolve the sugar in a pan with 300ml/1⁄2 pint water over a low heat. Put the lemon balm and bay leaves in a bowl. Pour in the hot syrup and lime juice, cover and leave in a cool place for at least 2 days.
  2. Several hours ahead, have ready a bowl of iced water. Plunge the peaches one at a time into a saucepan of boiling water. Remove from the pan immediately and put in iced water.
  3. Peel the peaches, then cut them in half and remove the stones. Put the halves in a bowl and strain the syrup over. Cover and chill for about 2 hours, basting from time to time.
  4. To serve, spoon a peach and some syrup into each dessert glass and serve with clotted cream and Balmoral biscuits on the side.

Recipe from Good Food magazine, June 2002

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