Elderflower poached peaches with raspberries
Elderflower rose sparkling cordial has been my drink this summer. Not content with just drinking it in a long glass filled with ice, I have also poached cherries and white-fleshed nectarines in it to make exquisitely flavoured desserts. Here I use white peaches but any stone fruit will do. You can skin the fruit after poaching if you prefer.
- Wash the peaches under cold running water and place them in a deep saucepan.
- Pour in the cordial and water and add the sugar. Bring to a barely trembling simmer and poach the peaches until they are tender, about 5-10 minutes.
- Test the fruit with a skewer - it is better to undercook than overcook.
- Gently lift the peaches onto a tray to cool, turn up the heat under the poaching liquid, and reduce by a third.
- The colour and viscosity will intensify. Cool the syrup before pouring some of it back over the peaches.
- Refrigerate until needed. Serve the peaches with some more of the syrup poured over and garnished with jasmine or rose petals.
- Any extra syrup can be refrigerated and used again and again, its flavour and colour will intensify with each successive use.