Poached Fresh Peaches

• 4 ripe peaches

• 2 cups cold water

• 1½ cups granulated sugar

• ½ plump vanilla bean

Poached peaches can be prepared a day in advance of serving, if desired.

1. Combine the water, sugar, and vanilla bean in a Pyrex, enamel, or stainless-steel saucepan large enough to hold 8 peach halves. Bring to a boil over medium heat and let simmer while you prepare the peaches.

2. Peel, slice in half, and pit the peaches. Place each peach half into the syrup with the cut side down as soon as it has been peeled and halved so as to prevent them from discoloring.

3. Cook the peaches about 40 minutes. Don’t let the syrup boil as this might result in peaches with ragged edges, or worse, the fruit might fall apart.

4. Halfway through the cooking, carefully turn the peaches over with a wooden spoon.

5. Cool the peaches in the syrup and place in the refrigerator to chill before serving.