Drambuie spiced peaches

Yield: 6 servings

Measure Ingredient
12 \N Fresh peaches
4 tablespoons Drambuie
1 cup Cold water
1 cup Caster sugar
¼ teaspoon Nutmeg
5 \N Cm piece of cinnamon stick Janet Warren, A feast of Scotland, 1990 ISBN 1-85051-112-8 Typed by Rene Gagnaux


Put the water, sugar, nutmeg and cinnamon stick into a pan and over a very low heat dissolve the sugar. Then bring the syrup to the boil and boil it rapidly for a minute. Remove the pan from the heat.

Plunge the peaches into a pan of boiling water for a quick count of ten, then transfer them to cold water and peel off the skins. Cut each peach in half and remove the stone. Put the fruit halves into the syrup and poach them over a low heat for 3 minutes.

Leave the fruit in the syrup to cool, then stir in the Drambuie and chill the peaches for at least 4 hours before serving.

Serve with cream.

Submitted By RENE GAGNAUX On 07-05-95

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