1 1/2 cups (300 g) unrefined caster sugar (superfine granulated)
600 ml water
25 g pack lemon balm, 3/4 of the pack tied in a bundle with string, the remaining leaves shredded
6 ripe peaches, peeled using a potato peeler
creme fraiche
600 ml water
25 g pack lemon balm, 3/4 of the pack tied in a bundle with string, the remaining leaves shredded
6 ripe peaches, peeled using a potato peeler
creme fraiche
method
1. Place the sugar, water and tied bundle of lemon balm in a saucepan and bring to the boil, then add the peaches and simmer until tender.
2. This will take approximately 10 minutes.
3. Allow to cool then remove the tied lemon balm, add in the shredded leaves and either leave the peach whole or cut into slices.
4. Serve with the creme fraiche as suggested.
2. This will take approximately 10 minutes.
3. Allow to cool then remove the tied lemon balm, add in the shredded leaves and either leave the peach whole or cut into slices.
4. Serve with the creme fraiche as suggested.
serving amount
serves: 6
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