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Fresh peaches with lemon balm & bay syrup

Fresh peaches with lemon balm & bay syrup

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  • Preparation and cooking time
    • Cook: -
    • Plus 2 days infusing time
  • Easy
  • Serves 6

Something peachy for a special celebratory dinner

Nutrition: per serving
low insalt0g


  • 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


  • 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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