Whole preserved peaches
Foto’s: Micky Hoyle Galery
Fills 1 three-litre jar
- 2,25 litres water
- 230 g (360 ml) sugar
- 20 yellow peaches
Pour the water and sugar into a large saucepan. Bring to the boil while stirring to dissolve the sugar. Put the whole peaches in the boiling syrup and boil for 10 minutes. Remove carefully and peel. If needs be, cut the peels off. Put peaches in a sterilised jar and pour the warm syrup over them. Now use a sterilised steel pin (or a knitting needle) and jab out all the air bubbles that have formed around the peaches. Close the jar tightly.
- Assistent Lynnae Janse van Rensburg
Verwante artikels
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Pavlova with nectarines poached in rooibos tea
SARIE KOS Herfs 2010
In the spring 2008 issues of SARIE KOS, chef Lienkie Erasmus shared this pavlova with us. It's deliciously easy served this way, with fruit.
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