Peaches & Nectarines in Raspberry Syrup
Use a small sharp knife to cut a small cross in the base of each peach and nectarine.
- Cook2 h 50 min
- Total2 h 50 min
- Serves4
- LevelIntermediate
Ingredients
- 4 small ripe peaches
- 4 ripe nectarines
- 1.5L (6 cups) water
- 115g (1/2 cup) caster sugar
- 1 vanilla bean, split
- 150g (1 punnet) raspberries
Method
- Use a small sharp knife to cut a small cross in the base of each peach and nectarine.
- Combine the water, sugar and vanilla bean in a large saucepan and stir over low heat for 5 minutes or until the sugar dissolves. Add the peaches and nectarines. Increase the heat to medium and bring the sugar mixture to the boil. Reduce the heat to medium-low and simmer, covered, for 20 minutes or until peaches and nectarines are tender and the skin becomes loose. Remove from heat and set saucepan aside for 15 minutes to cool slightly.
- Use a slotted spoon to remove the peaches and nectarines from the poaching liquid. Carefully remove the skin with your fingers and place peaches and nectarines in a bowl with the raspberries. Pour over the poaching liquid. Cover with plastic wrap and place in the fridge for 2 hours to chill.
