- 12 whole peaches or nectarines
- 2 cups verjuice
- 60 g sugar
- 1 vanilla pod, split and scraped
Bring a large pan of water to the boil. Remove from the heat. Add the fruit, a few at a time, and leave for 1 minute. Remove the skins and set aside.
Place the verjuice, sugar, vanilla seeds and vanilla pod into a pot. Simmer until the sugar has dissolved and the liquid has reduced by half. Add the fruit.
Pour the syrup over the blanched fruit and remove the pod just before serving.