Name: Fresh peaches with lemon balm & bay syrup
Cook time: 40 min
Total time: 40 min
Yield: 6
Cuisine: British
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; 227g tub clotted cream optional; Balmoral biscuits

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Fresh peaches with lemon balm & bay syrup

Fresh peaches with lemon balm & bay syrup

Phil Vickery

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Serves 6

Easy

Cook: 35 mins - 40 mins

Plus 2 days infusing time

A star rating of 5 out of 5.1 ratingRate

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Something peachy for a special celebratory dinner

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Ingredients

Nutrition

Units:

MetricUS

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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Nutrition: per serving

kcal185
fat0g
saturates0g
carbs48g
sugars39g
fibre2g
protein1g
salt0g

low

Method

step 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.
step 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.
step 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.
step 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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