This is a light, fresh summer dessert which is best made when peaches are at their best in late summer. Infusing the cooking liquid with a spring of fresh rosemary is an unusual but delightful flavour combination. Any herbal / fruit tea can be used to flavour the cooking liquid but peach and hibiscus fruit tea work really well. These poached peaches would be lovely served with Greek yogurt or ice-cream
1 fruit tea bag such as peach or hibiscus
100g granulated sugar
3 sprigs of rosemary
4 ripe peaches or nectarines halved and stoned
Place the herbal/fruit tea bag with 750ml hot water and allow to infuse for a few minutes and then discard the tea bag. Place the fruit tea in a saucepan large enough to take the peaches and add the sugar. Peel two or three strips from the lemon zest and add these to the peaches together with the juice from the two lemons and the rosemary.
Bring the peaches to a gentle simmer and cook until they are tender which should take about 10 - 15 minutes. Insert the blade of a sharp knife to test whether the peaches are cooked.
Take the peaches from the syrup and place in a serving bowl. Remove the lemon zest from the poaching liquid and then bring it to the boil until the poaching liquid is reduced and becomes syrupy. Allow the syrup to cool and then pour over the poached peaches.
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