Ingredients
- 6 -8 peach halves (Willowbrook, Earnscleugh, Waitaki, and Rosedale Orchard)
- 3 Tbsp dark brown sugar
- 1 Tbsp lemon juice
- 1 Tbsp orange juice
- 1/4 cup dry sherry (optional)
- 1 Tbsp grated orange and lemon zest
SPANISH PEACHES
Method
- Best to do this early in the day or even the night before so the peaches have time to soak up the flavourings and get refreshingly chilled
- Peal and halve peaches, capturing approximately half cup juice, (if not enough add some water to top up)
- In small saucepan over medium heat, heat reserved half cup of syrup, sugar and citrus juice for 5 minutes
- Stir in sherry
- Meanwhile, place peach halves, flat side down, in dish; pour syrup over them and sprinkle with zest
- Refrigerate until serving time
Comments
Thanks to Willowbrook Orchard for providing the peaches used in the demonstration
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