Poached Peaches           (or Nectarines)

A simple easy dish using the best of the new season stone fruit now available.

 You will need :

for the sugar paoching syrup

1 cup of water
1 cup of light brown sugar
1 lemon,   zest and juice
2 large sprigs of Rosemary (each about 15cms) It's a good idea to bruise
them in your hand before putting in the pot to release that wonderful aroma

6 Large Peaches ~ stoned ~ halved and peeled if you wish
125g punnet of Fresh Blueberries
 

Method:

Place all the poaching ingredients into a saucepan over a low heat and gently simmer for 5/10 minutes.
If you feel there is too much sugar reduce amount to taste.

Then add your halved fresh peaches.

Simmer gently until the Peaches are tender.

Take off the heat then add the blueberries, stir and leave to cool

They can now be served warm or left to cool.
I usually remove the zest but leave the Rosemary. If this bothers you remove the rosemary as well!

Decant into attractive glass bowl, spoon the blueberries and syrup over the peaches, serve with thick cream or ice cream and you have a simple but stunning dessert.

©Ian Haines Friday, 17 February 2012