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Peaches, nectarines, plums and cherries with tokay pepper syrup
- Difficulty
Medium
Published 1999
A bowl of summer stone fruit is one of the most divine desserts imaginable, in my mind. Choose perfectly ripe fruit and a good-quality liqueur tokay for the best results. (When I’m being really decadent, I use Campbell’s Liquid Gold thirty-year-old tokay from Rutherglen in Victoria’s North-East.)
Ingredients
3 3 6 250
Method
- To make the tokay pepper syrup, bring all ingredients to a boil in a stainless steel saucepan, then simmer for 15 minutes until liquid has reduced by a quarter to become a light syrup.
- Strain syrup through a fine-meshed sieve, then discard spices.
- Cut peaches, nectarines and plums in half, then remove stones.
- Arrange fruit on a baking tray,
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