Guava Poached White Peaches
6 ripe white peaches (or other stone fruit), halved, seeds discarded
1 punnet of strawberries halved (optional)
1 vanilla bean halved
1 stick of cinnamon
1 star anise
Zest of 1 lemon
250g castor sugar
4 tbsp. Pukara Estate Guava Vinegar
Cream and fresh berries to serve
In a heavy based pot place strawberries, vanilla bean, cinnamon, star anise, 1l water, lemon zest and sugar. Bring to the boil and simmer for 5 mins to let spices infuse.
Place the stone fruit halves into the pot and simmer gently for 2-3 minutes. Turn off the heat, set aside.
When cooled, take out the fruit, peel & discard the skin. Strain the poaching liquid, discarding solids. Mix 4-5 tablespoon of Pukara Guava Vinegar in the poaching liquid (or to taste).
Place a peach half in the bottom of a bowl surrounded by the fresh berries and some of the Guava liquid. Finish with cream.
Cover leftover peaches in remaining syrup and store in fridge for 1 week.
Great with yoghurt or muesli.
