PEACHES IN SYRUP

Open the cupboard in any kitchen in Spain and you’ll find tinned fruit in syrup – it’s an instant dessert. This is my version – it’s a lovely way to eat peaches and really simple. Ideally, you want peaches that are ripe but not too ripe, otherwise they will fall apart when you cook them.

FOR 3–4

6 nice white peaches

1 litre water

1kg caster sugar

½ a bunch of fresh lemon verbena, leaves picked

clotted cream, to serve

Cut the peaches in half and remove the stones.

To make the syrup, put the water, sugar and lemon verbena into a pan and bring to a gentle boil for 5 minutes. Add the halved peaches and cook for around 12 minutes (depending on your peaches). Take off the heat and allow to cool a little, then take the skins off the peaches. Transfer the fruit to a container and leave for a couple of hours, until the syrup starts to take on the colour of the peaches.

Serve with clotted cream – you can spoon this into the peach cavities – and the syrup.