GOLDEN PEACHES IN VANILLA BEAN SYRUP
Serve these on breakfast cereal, with custard for dessert, or sear a few in a hot pan with some vanilla syrup until caramelised and enjoy with ice cream.
3 cups water
1 cup white sugar
1 teaspoon vanilla bean paste
Golden Queen peaches or peacharines
(about 10-12 for this quantity of syrup)
Heat water, sugar and vanilla in a large saucepan, stirring until sugar has dissolved.
Peel peaches and slice around stone then twist to halve. Discard stones. Cut larger peaches into quarters.
Add peaches to hot syrup and simmer 5- 8 minutes until just tender.
Spoon into sterilised jars and top up with vanilla syrup to cover. Seal and store in a cool place. Alternatively, store in the fridge in a covered container for up to 2 weeks.