Peaches ambrosia

Preparation info

  • Serves

    6

    • Difficulty

      Easy

Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

Fresh peaches in an orange-and lemon-flavoured syrup – so easy and they taste like ambrosia. When you choose your fresh peaches remember that the pink blush on the skin is no test of ripeness – look for a change in colour from pale green to yellow around the stalk end.

Ingredients

  • 6 peaches
  • 175 g/6 oz castor sugar
  • 3 dl/½ pint water
  • thinly pared rind of 1 orange
  • thinly pared rind and juice of 1 lemon

    Method

    Cut the peaches in half following the natural line in the skin. Separate the two halves and remove the centre stones. Blanch the peach halves for 30 seconds in boiling water and peel away the skins. Arrange the peach halves in a serving dish.

    Measure the sugar and water into a saucepan. Add the pared rind from the orange and lemon and bring slowly to the boil. Simmer for 5 minutes then remove from the heat and add the lemon juice. Pour the syrup over the peaches. Cool and then chill until ready to serve.