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Thyme Poached Peaches



  • 1.

    Put everything but the peaches in a saucepan large enough to hold the peaches in one layer.

  • 2.

    Pour over about 4 cups/1 litre water -- enough to cover the peaches basically (but don’t put the peaches in yet).

  • 3.

    Bring to a boil and simmer, covered, for 10 minutes.

  • 4.

    Uncover, add the peaches, and simmer five to ten minutes, until tender to a fork.

  • 5.

    Remove the peaches with a slotted spoon to a serving dish, peeling off their skins.

  • 6.

    Boil the liquid down to about 1/2 cup/125 ml syrup, and strain over the peaches.

  • 7.

    Serve warm or at room temperature.

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Andrew Graham

Semillon, Pinot Gris and Dessert Wines are the best wines to pair with Thyme Poached Peaches.


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