Preparation info
    • Difficulty


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By Sat Bains

Published 2012

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For the Syrup

  • 500 ml water
  • 150 g caster sugar
  • 2


In a pan large enough to hold the peaches, add the water, sugar, thyme and vanilla and bring to the boil. Remove from the heat and leave for 20 minutes to infuse. Add the peaches and place back onto a medium heat. Gently cook for around 8 minutes until the peaches are soft but still holding their shape. Remove from the heat and allow to cool in the liquid.