Honey-poached peaches

Serves: 6

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Total Time: 40

Prep Time: 10

Cook Time: 30

• 75 gram(s) golden caster sugar
• 4 tablespoon(s) clear honey
• 6 small ripe but firm peaches

Method

1. Pour 600ml (1 pint) cold water into a large shallow pan or non-stick frying pan. Stir in the sugar and honey and cook over a low heat to dissolve the sugar. Bring to the boil, then bubble gently for 10min.
2. Add the peaches, then cover and simmer in the sugar syrup for 5-10min until just soft. Remove with a slotted spoon, put on to a plate and leave to cool.
3. Boil the syrup for 10min until reduced to about 250ml (9fl oz), then cool and chill.
4. Skin the peaches if you want to and serve with a slice of the tart and a little of the honey syrup.
5. Get ahead Make up to a day ahead and store in a covered container in the fridge.

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