Recipe appears in
Peach is the spongiest of stone fruits, and the one most susceptible to collapse, so take full
advantage of both of these traits by simmering and infusing with aromats for a great way of
using up squashy peaches and those earl grey tea bags at the back of the cupboard.
8-10 ripe peaches
2-3 tablespoons runny honey
½ cup (125ml) boiling water
2 earl grey tea bags
This will also work with nectarines or apricots.
Steep the tea in the boiling water for 5 minutes.
Chop peaches up into roughly 2cm chunks.
Place all of the ingredients into a heavy-bottomed pot and bring to a gentle simmer, stirring
occasionally and gently, until the peaches soften and the liquid becomes a glossy syrup.
Serve warm over yoghurt or ice cream, or pour into sterilised jar/s and store in the fridge for
up to a week. Perfect for spooning over your breakfast porridge or bircher.