Peaches In Honey Syrup

Photo: flickr user InfoMofo

Ingredients

2 lrg firm peaches

4 tablespoons sugar preferably Chinese rock sugar

150 ml water

Preparation

Bring a pot of water to the boil and quickly blanch the peaches in it for a few seconds.

Remove them with a slotted spoon.

With a sharp knife peel the skin off the peaches and split each one in half discarding the stone.

Combine the sugar and water in a small pot and boil the mixture together until the sugar dissolves. Then add the peach halves and turn the heat down to a low simmer.

Simmer the peach mixture for about 15 minutes or until the peaches are tender.

Gently remove them with a slotted spoon.

Turn the heat to high and reduce the liquid to about half the amount it should become a sweet syrup.

If you are serving the dish hot pour the liquid over the peaches and serve at once.

If you are serving it cold let the liquid cool pour it over the peaches and refrigerate until you are ready to serve it.

Any list of the classical fruits of China should begin with the peach which figures prominently in folklore traditional religion literature and popular affection. New exotic varieties were introduced into China from Central Asia during the Tang dynasty (618-907 AD). In this recipe peaches are poached in a sugar syrup and then the liquid reduced to a honeylike consistency. The dish can be served warm or cold and makes a simple light sweet dessert.

Serves 4