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.
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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.
