Caramelised Peaches

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Photo: Jean Cazals

Preparation info

    • Difficulty

      Easy

Appears in

The Sugar Club Cookbook

By Peter Gordon

Published 1997

  • About

Ingredients

  • 6 ripe peaches, cut in half and stoned
  • ¼ cup water
  • 2 cups caster sugar

Method

Put the water in a deep frying pan or saucepan (large enough to hold all the fruit), add the sugar and stir over a moderate heat until it has dissolved. Turn the heat up to high – but don’t stir from now on – and boil until the syrup begins to turn a golden colour. Then carefully add the peach halves and a few tablespoons of hot water, taking care as this can spit a little. Turn the heat down to moderate. Cook the peaches first with the cut side up for 4 minutes, then turn them over and cook until done (they should still feel a little firm when you insert a skewer). Let them cool in the liquid, then remove the skins.

The peaches are excellent with the pashka.