Poached peaches in a vanilla and Orchid syrup

22 Jun

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! 


  • 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!


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