As summer begins to fade, it’s the ideal moment to savor the finest late-summer fruits. We caught up with Chef and food writer Nigel Slater, who shared a delightful recipe that showcases peaches—although nectarines can easily step in as a substitute.
To kick things off, Nigel recommends combining 180 grams of caster sugar with 600 milliliters of water in a spacious, heavy-bottom saucepan. Bring this mixture to a boil, and then grab a vegetable peeler to strip off a couple of pieces of orange peel. After the syrup has boiled, lower the heat and add in the orange peel, a cinnamon stick, and a teaspoon of coriander seeds.
What’s great about this recipe is its versatility; it’s equally enjoyable warm or chilled. Allow the peaches to cool down in the syrup, then refrigerate for at least four hours for optimal flavor.
Next, take four peaches, cut them in half, and remove the stones. Once your syrup is simmering, gently immerse the peach halves into the pot. Nigel suggests cooking them for about ten minutes, adjusting based on their ripeness. A useful tip is to pierce the peach flesh with a metal skewer to gauge tenderness.
When the peaches are soft, use a slotted spoon to carefully lift them out and set them aside. Now, turn up the heat and let the syrup bubble away until it reduces to about 200 milliliters. Then, mix in four tablespoons of fruit jelly and three tablespoons of sloe gin, warming until the jelly fully dissolves.
Before serving, don’t forget to remove the cinnamon stick and orange peel. Plate the peaches and generously drizzle them with the syrup, which serves four. You can whip up this delightful dessert in just one hour!
And if you want to elevate your dish, these peaches are fantastic in a trifle—the syrup perfectly moistens sponge cake. For an added indulgence, serve the fruit atop thick slices of toasted brioche, soaking the toast with syrup, and consider a delicate ribbon of cream for that extra touch of richness.
For more culinary inspiration, you can follow Nigel on Instagram @NigelSlater.
