White Peaches with Lychee Ginger Syrup

Name: White Peaches with Lychee Ginger Syrup
Yield: Serves 4
Cuisine: Cambodian
Ingredients: 2 tablespoons sliced young ginger; 750 ml Sugar Syrup; 6 makrut lime leaves, torn; 5 cm stalk lemongrass, coarsely chopped; 2 teaspoons candied (sweet preserved) ginger, finely sliced; 100 g palm sugar, shaved; pulp from 2 passionfruit; 16 lychees, cut in half and seeded; 6 white peaches; 60 ml fresh lime juice, strained; 50 ml stone’s green ginger wine; 60 ml lychee liqueur

Preparation info

Serves
4

Difficulty
Easy

Appears in

Fire

By Christine Manfield

Published 2008

About

This syrup can be made ahead and stored in the refrigerator until ready to use. It’s a great standby to have on hand and gives a flavour boost to any tropical fruit.

Ingredients

6 white peaches
pulp from 2 passionfruit
16 lychees, cut in half and seeded

Asia
Cambodia
Dessert
South East Asia
Gluten-free
Vegan

Method

To make the syrup, heat the palm sugar, lime leaves, lemongrass, ginger and sugar syrup in a large saucepan until boiling. Add the ginger wine, then reduce the heat and simmer gently for 15 minutes to allow the flavours to infuse. Stir in the lime juice and lychee liqueur.

Add the peaches to the syrup and simmer for 15 minutes until softened, stirring often so the peaches cook evenly in