A recipe to take advantage of late summer season peaches, although nectarines will work right here, too.
Put 180g of caster sugar into a large, heavy-based saucepan, pour in 600ml of water and produce to the boil. Take away a few strips of peel from an orange with a vegetable peeler. Decrease the warmth and add the orange peel, 1 cinnamon stick and 1 tsp of coriander seeds to the saucepan.
Reduce 4 peaches in half and take out their stones. With the syrup simmering, decrease within the peach halves and allow them to prepare dinner for about 10 minutes, relying on their ripeness. Pierce the peach flesh with a metallic skewer to examine its progress.
When the peaches are tender, elevate them out with a draining spoon and put aside. Flip up the warmth and permit the syrup to bubble, letting it scale back to about 200ml. Stir in 4 tbsp of fruit jelly and three tbsp of sloe gin and heat till the jelly has melted.
Take away the cinnamon stick and the orange peel and serve the peaches with loads of syrup. Serves 4. Prepared in 1 hour
That is additionally extraordinarily good served chilled. Let the peaches and syrup cool earlier than refrigerating for at the least 4 hours.
The peaches can be utilized in a trifle, their syrup used to moisten the sponge cake.
Serve the fruit on thick slices of toasted brioche, the syrup used to soak the toast. A skinny moat of cream could be good right here, too.
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