Recipe

Poached peaches in vanilla syrup

Feb 28, 1975 1:00pm
  • 30 mins cooking
  • Serves 8
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Ingredients

Poached peaches in vanilla syrup
  • 1.5 kilogram white peaches
  • 3 cup (660g) caster (superfine) sugar
  • 1.5 litre (6 cups) water
  • 1 vanilla bean

Method

Poached peaches in vanilla syrup
  • 1
    Make small incisions at the base of each peach.
  • 2
    Combine sugar and the water in a large saucepan. Using a sharp knife, split vanilla bean lengthways and scrape seeds into saucepan, add bean. Cook, stirring, over medium heat, until sugar has dissolved. Increase heat to high; bring to the boil.
  • 3
    Add fruit; return to the boil. Immediately reduce heat to a very gentle simmer; place a small plate over fruit to weigh them down in the liquid. Poach 5 minutes or until just tender.
  • 4
    Remove plate; remove fruit with a slotted spoon. (Once the fruit has cooled, you can slip off the skins, if you like, but it's not necessary to do so.)
  • 5
    Return syrup to medium heat; simmer about 20 minutes or until syrup is reduced to 4 cups. Cool completely before pouring over fruit. Refrigerate, covered, 2-3 days before eating.

Notes

These peaches will keep for 1 week stored in an airtight container in the fridge. After 2 days, the liquid will increase by half, and the flavours will intensify. Make sure the fruit is covered in the poaching liquid. Keep any leftover poaching liquid to poach other fruit, or reduce to a syrup by simmering gently, and pour over ice-cream.

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