Vanilla Poached peaches
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8 firm, perfect white peaches
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vanilla extract, bean or paste
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1 cup sugar
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1 cup water
Step 1 - Blanch whole peaches in boiling water for 1 minute until skin starts to shrink away from flesh. Remove with slotted spoon carefully
Step 2 - When cool enough to handle, peel skin off and cut in half. If you have "cling" peaches where the seed sticks to the flesh, do not remove the seed until later as it will come out easier.
Step 3 - Over medium heat, dissolve sugar in water and boil for 5 minutes until syrupy with 1 teaspoon vanilla extract or paste. Once syrupy, add peaches in and cook for 5 minutes. Cool in syrup to infuse vanilla. Remove seed.
Step 4 - Place in clean, sterilised* jar. Serve over thick yogurt or with a good quality vanilla ice cream.
I sterilise jars the easy way, by sticking them in a 180C/350F oven for 5-10 minutes. Make sure to remove the rubber seal before placing it in the oven.