Take the stone fruit and score the skin with a sharp knife. Put a deep pan of water on the stove to boil. Once the water is boiling, add the stone fruit for 2-3 minutes, until the skin starts to come away from the fruit. Transfer the fruit to an ice bath to cool rapidly and stop the cooking process. Peel off the skin, cut off the cheeks of the fruit and remove the stone. Store the cleaned fruit in the mead.
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