Savoring late-summer peaches in a sweet fruit syrup

A delightful recipe has been shared for making the most of late-summer peaches, which can also be substituted with nectarines. The process begins by combining caster sugar and water in a saucepan, bringing it to a boil before adding orange peel, cinnamon, and coriander seeds. The peaches are halved, pitted, and simmered in the syrup until tender, which takes about 10 minutes depending on their ripeness. Once cooked, the peaches are removed, and the syrup is allowed to reduce, enhancing its flavor. After the syrup has thickened, fruit jelly and sloe gin are stirred in until melted, creating a rich, sweet sauce. The final step involves removing the spices and serving the peaches drenched in the syrup. This dish serves four and can be prepared in about an hour. For those who prefer a chilled dessert, the peaches and syrup can be refrigerated for at least four hours. The peaches can be creatively used in various desserts, such as trifles, where the syrup can moisten sponge cake. Additionally, serving the fruit on toasted brioche with syrup and cream adds a luxurious touch. This recipe not only highlights the seasonal bounty of summer fruits but also offers versatility in serving options, making it a perfect choice for gatherings or a simple indulgence at home. Overall, this recipe encapsulates the essence of late-summer flavors, encouraging the enjoyment of fresh produce while providing a simple yet elegant dessert option that can be adapted to personal tastes.