Gardenworld

Peaches in Cognac
What could be more luxurious than a jar of delicious peaches preserved in cognac? This receipe is suitable for almost any variety of peach or nectarine, either the sort you would find in the supermarket or fresh from your own garden.

Ingredients
8 ripe peaches, weighing about 1 kg (2 lb),
325 g (12 oz) granulated sugar,
2 cinnamon sticks and 6 cloves,
125 ml (5 fl oz) cognac,
300ml (1/2 pt) water
Bring a large pan of water to the boil and remove it from the heat. Slip the peaches in whole, two by two, for two minutes, then remove them to a bowl of cold water with a spoon, spear them with a fork and peel off their skins with a small sharp knife. Bring the water back to the boil between skinnings. Keep the peaches whole. If the skin won't come off easily, then carefully resort to a potato peeler.
Dissolve the sugar in half a pint (300 ml) water, add the spices and bring to a slow boil. Simmer the peaches for five minutes. Transfer them to sterilised jars with a slotted spoon along with the spices.
Measure 150ml (6 fl oz) of the syrup in to a small pan and add the cognac. Bring the syrup to the boil and pour over the peaches in jars to overflowing. Seal the jars and store in a cool dark place.
Any leftover syrup can be kept in the fridge and is delicious over fruit salads or for poaching fruit.

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