Peaches, nectarines, plums and cherries with tokay pepper syrup

Name: Peaches, nectarines, plums and cherries with tokay pepper syrup
Ingredients: 1 litre liqueur tokay; 300 ml Sugar Syrup; 250 g cherries, pitted; ¼ cup golden demerara sugar; 1 stick cinnamon; 1 vanilla bean, split; 2 tablespoons coarsely cracked black peppercorns; 2 teaspoons freshly cracked allspice; 3 nectarines; 6 blood plums; 3 yellow peaches

Preparation info

Difficulty
Medium

Appears in

Spice

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.)

Ingredients

3 yellow peaches
3 nectarines
6 blood plums
250

Dessert
Gluten-free
Vegan
Summer

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,