1 cup dry white wine
1 cup of sugar
1 stick of lemon grass
6 White peaches
The original recipe called for nectarines, which are divine and come out as beautiful amber orbs, but as we had white peaches to hand, peaches it was. The original recipe also called for 8 lemon verbena leaves, which I could not track down. I instead substituted a stick of lemon grass.
In a medium pot combine the wine, sugar and bruised lemon grass with two cup of water and bring to the boil. Wash the peaches, and place whole into the pot. Simmer till a knife slides into the centre easily, about 20 min. The syrup may seem sweet, Kate uses 11/2 cup of sugar, but I tone dir down. Though once chilled you may find you need it. Transfer the peaches and fruit into a bowl, and chill in an ice bath. When cool, peel off the skin. This is nice if you are serving guests, but frankly if it just for you, I wouldn’t bother. To serve, cut them in half and remove the stone to reveal the blushing pink centre. Serve the halves with ice cream and a drizzle of the beautiful peach colored syrup.
They will keep refrigerated for up to a week