After enjoying a lovely BBQ on a vey warm 35 deg Sydney evening (Really! Must we be tortured with this kind of weather in mid November? We have like 5 months of horrible humidity to look forward to! And cocktails to enjoy!) I found myself at one of the local “all night supermarkets” buying a batch of last minute groceries.
I figured there wouldn't be too many people at 10.30 p.m on a Monday night.
But no!
Being Sydney you're up for all sorts of surprises. I kid you not.
There was a woman wearing high heels and a bikini accompanied by a buff, topless, gentleman in a pair of shorts, buying muesli and low fat yoghurt! They’d obviously been at the beach for a late night swim and like myself were doing a spot of late night shopping. (I wasn't wearing a bikini I can assure you!...moving on).
From the corner of my eye I spotted a pyramid of peaches, all neatly stacked. I think the early summer weather must have hypnotised me because all I could think of from then on was juicy, succulent and flavourful stone fruits.
I bagged a few, paid my ten bucks and off I went. (the price of convenience!).
Let's just say my over priced peaches weren't the best. I think I may have have jumped the gun, expecting them to be full of natural sweetness and highly aromatic. They were a little too “firm” and tart for my liking.
Oh well. Not to worry.
Off to execute plan B.
Plan B was all about making the peaches slightly more edible.
As you know I love a good poached pear. I applied similar principles to the peaches however I wanted to add a little more aroma into the mix.
Oh yes! I remember I have a bottle of Middle Eastern rose water in the pantry.
Problem solved.
These turned out more than delightful. My sugar syrup wasn't too sweet either. Half a cup was perfect. I would have preferred to use the seeds scraped from a vanilla bean as well but the good vanilla extract from Costco was a great substitute.
These poached peaches are wonderful stored in the fridge and served with a dollop of yoghurt for brekky and sprinkled with some pistachios.
Or try them slightly warmed up and served as a dessert.
If you're not a fan of rose water don't use it. Perhaps you could add a little more vanilla.
Next time I'll learn to be a little more patient.
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