Fresh peaches with lemon balm & bay syrup
Something peachy for a special celebratory dinner. Prepare a couple of days in advance to develop the flavours
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
425
Calories
24G
Fat
15G
Saturates
50G
Sugars
11G
Salt
2G
Protein
52G
Carbs
2G
Fibre
ⓘ UK Government Reference Intakes (RIs).
