Peaches Poached with Ginger from Tony Bilson's Recipe Book by Tony Bilson
Plunge the peaches into a large pot of boiling water, remove them after two minutes to cold water and carefully remove their skins. Bring the syrup ingredients to the boil and simmer until the suga...
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Ingredients
- 6 large, white peaches (shanghais or fragars)
- 250 g sugar
- 100 g fresh ginger, peeled and cut into julienne
- 500 ml water
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