A simple easy dish using the best of the new season stone fruit now available.
Some might call this a Compote!
You will need sugar syrup.
I use
1 cup of water with 1 cup of light brown sugar
If you feel this is too sweet for you - well cut down on the sugar!
Make your sugar syrup in a saucepan over a low heat and gentle simmer for 5/10 minutes before adding
1 lemon, use the zest and juice
2 large sprigs of Rosemary (each about 15cms) It's a good idea to crush them in your hand before putting in the pot to release that wonderful aroma
6 peaches stoned and halved or quartered
Simmer gently until the Peaches are tender.
They can now be served hot or left to cool. I usually remove the zest but leave the Rosemary. If this bothers you remove the rosemary as well!
To make this dish doubly great - as well as getting a great reaction when you serve it, add to the pot, when you turn the heat off a good handful of your favourite berries, such as raspberries, blueberries, sliced strawberries, boysenberries, keriberries. They will gently soften in the syrup and the colour will be spectacular.
(Other combinations are to use Lavender when it is season for a totally different flavour, or add a touch of your favourite liqueur )
11th February 2005
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