We adore the sweet flavour of juicy, ripe peaches. Rich in beta-carotene and potassium, in Chinese medicine they’re associated with longevity. Poaching them concentrates their heavenly flavour and gives them a silky consistency, all enhanced by this glorious syrup with hints of vanilla and the stunning flavour of Orchid. If you’re not familiar with it, Orchid is a Chinese oolong with the scent of orange blossoms, apricots and orchids. We love it on its own, and it makes a delicate, fruity cold infusion, but it’s perfect with these poached peaches!
Silky, glossy and delicious!
Ingredients
- 4 flat peaches
- 300ml Lahloo Orchid
- 1 split vanilla pod
- 225g caster sugar
Add the sugar and vanilla to the tea in a small pan and slowly bring to the boil, stirring to dissolve. Place the peaches in the pan, cover and simmer over a low heat for 5-8 minutes, or until tender, turning them once halfway through. Allow to cool and remove the skins from the peaches. Serve with a dollop of vanilla ice cream for a decadent desert!
