Chilled poached peaches with cardamom, honey and orange blossom syrup
A light and easy finish to a meal.
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- 2 cups sugar
- 2 cups water
- 1 cinnamon stick
- 6 peaches (or use apricots or nectarines)
- 1/4 cup honey
- 1 tspn cardamom pods, crushed
- 1 tspn orange blossom water
- Yoghurt or freshly whipped cream, to serve
In a pot, bring the sugar, water and cinnamon stick to the boil. Gently lower in the peaches and cook for half a minute, or until the skin has loosened from the flesh. Using a slotted spoon, gently remove peaches from the sugar syrup onto a plate
and refrigerate until cold.
Meanwhile, heat the honey in a small pot with 4 tablespoons of the peach syrup and the cardamom pods. Simmer for a couple of minutes, then remove from heat and allow to cool before stirring in the orange blossom water.Gently peel skin from peaches.
Arrange in serving dishes, drizzle with the honey syrup and serve with yoghurt or whipped cream.