Preserved peaches

• 1 lb (450 g) granulated sugar
• ½ pint (300

Put the sugar and water into a saucepan and stir over low heat until sugar has dissolved. Bring to the boil, then simmer for 5 minutes. Draw off the heat.

Using a perforated spoon, dip the peaches one at a time into a saucepan of boiling water and leave for 30 seconds. Drain and immediately transfer to a bowl of cold water. Peel, halve and stone the peaches. Prick peaches deeply all ove