Peaches, nectarines, plums and cherries with tokay pepper syrup

Preparation info
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Appears in

By Christine Manfield

Published 1999

  • About

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.)


  • 3 yellow peaches
  • 3 nectarines
  • 6 blood plums
  • 250


  1. 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.
  2. Strain syrup through a fine-meshed sieve, then discard spices.
  3. Cut peaches, nectarines and plums in half, then remove stones.
  4. Arrange fruit on a baking tray,