Peaches Poached with Ginger

• 6 large, white peaches (shanghais or fragars)

Plunge the peaches into a large pot of boiling water, remove them after two minutes to cold water and carefully remove their skins.

Bring the syrup ingredients to the boil and simmer until the sugar has dissolved. Poach the peaches in the simmering syrup for five minutes. Remove from the flame and allow the peaches to cool in the syrup. Drain, remove the stones and refrigerate the peach