Peaches Cardinal Hume

This is one of the best ways of eating peaches. An old receipt, I have added Hume to the Cardinale because the saintly man lives round the corner from me and I often have chats with him from my motor-bike and I love him.


  • 10 ripe large peaches
  • 450 g/1 lb granulated sugar
  • 1.4 litres/ pints water
  • 1 vanilla pod
  • 450 g/1 lb raspberries
  • 200 g/7 oz caster sugar


Put the granulated sugar into a saucepan large enough to hold the peaches. Add the water and the vanilla pod and bring to the boil, gently to begin with, stirring until the sugar dissolves. When simmering put in the peaches. Bring back to simmering point and very gently poach for 8 minutes. Remove the peaches and peel while still warm. The syrup can be bottled and used to poach other fruits. Put the peaches into a beautiful glass dish and chill.

Liquidise the raspberries with the caster sugar and pass through a sieve if you wish to get rid of the pips. When ready to eat, pour the glorious red purée over the succulent peaches. Decorate with mint leaves dragged through icing sugar.