Fresh peaches with lemon balm & bay syrup

Something peachy for a special celebratory dinner

  • Cook:40 mins
    Plus 2 days infusing time
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 185
  • fat 0g
  • saturates 0g
  • carbs 48g
  • sugars 39g
  • fibre 2g
  • protein 1g
  • salt 0g


  • 225g golden granulated sugar
  • 10 x 10cm/4in sprigs of fresh lemon balm
  • 3 small bay leaves, lightly crushed
  • juice of ½ lime
  • 6 ripe peaches or nectarines
  • 227g tub clotted cream, optional
  • Balmoral biscuits


  1. Prepare two days in advance: dissolve the sugar in a pan with 300ml/1?2 pint water over a low heat. Put the lemon balm and bay leaves in a bowl. Pour in the hot syrup and lime juice, cover and leave in a cool place for at least 2 days.

  2. Several hours ahead, have ready a bowl of iced water. Plunge the peaches one at a time into a saucepan of boiling water. Remove from the pan immediately and put in iced water.

  3. Peel the peaches, then cut them in half and remove the stones. Put the halves in a bowl and strain the syrup over. Cover and chill for about 2 hours, basting from time to time.

  4. To serve, spoon a peach and some syrup into each dessert glass and serve with clotted cream and Balmoral biscuits on the side.

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