Peaches, nectarines, plums and cherries with tokay pepper syrup from Spice by Christine Manfield
A bowl of summer stone fruit is one of the most divine desserts imaginable, in my mind. Choose perfectly ripe fruit and a good-quality liqueur tokay for the best results. (When I’m being really...
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Ingredients
- 2 tablespoons coarsely cracked black peppercorns
- 300 ml Sugar Syrup
- 1 stick cinnamon
- 2 teaspoons freshly cracked allspice
- 1 vanilla bean, split
- 3 nectarines
- 3 yellow peaches
- 250 g cherries, pitted
- 6 blood plums
- 1 litre liqueur tokay
- ¼ cup golden demerara sugar
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