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Something peachy for a special celebratory dinner. Prepare a couple of days in advance to develop the flavours
Servings 6
Calories 425 kcal
Prep Time15 mins
Cook Time35 mins
Total Time50 mins

Ingredients
 

  • 225 g golden granulated sugar
  • 10 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

  • 227 g tub clotted cream, optional
  • Balmoral biscuits

Instructions
 

Syrup

    Prepare two days in advance

    • Dissolve the sugar in a pan with 300ml of 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.

    Peaches

      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.
      • Peel the peaches, and 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.

      To Serve

      • Spoon a peach and some syrup into each dessert glass and serve with clotted cream and Balmoral biscuits on the side.
      Add ingredients from Vickery TV straight to your favourite online supermarket
      Nutrition Facts
      Fresh peaches with lemon balm & bay syrup
      Amount per Serving
      Calories
      425
      % Daily Value*
      Fat
       
      24
      g
      37
      %
      Saturated Fat
       
      15
      g
      94
      %
      Cholesterol
       
      61
      mg
      20
      %
      Sodium
       
      11
      mg
      0
      %
      Potassium
       
      377
      mg
      11
      %
      Carbohydrates
       
      52
      g
      17
      %
      Fiber
       
      2
      g
      8
      %
      Sugar
       
      50
      g
      56
      %
      Protein
       
      2
      g
      4
      %
      * Percent Daily Values are based on a 2000 calorie diet.
      Course Dessert
      Cuisine British, Summer
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