Caramelised Peaches


Preparation info

    • Difficulty


Appears in

The Sugar Club Cookbook

By Peter Gordon

Published 1997

  • About


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


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 t