Peaches and Apricots in Sugar-Wine Syrup

Ingredients

• 800 gPeach
• 320 gApricot
• 100 gSugar
• 100 mlWhite wine
• 20 gAlmond

Instructions

1. 1

   Prepare

   • Peel peaches and apricots, halve them and remove the stones.
   • Place the halved fruit aside with the rounded side up.
2. 2

   Poach

   • Warm sugar and white wine in a wide pan over medium heat until the sugar dissolves.
   • Add ground or finely chopped blanched almonds (or 1–2 drops of bitter almond/almond extract as an alternative).
   • Place the halved fruit cut-side down in the syrup and simmer gently for 5–10 minutes so they don’t become too soft.
3. 3

   Serve

   • Arrange the fruit on a shallow serving plate with the rounded side up.
   • Boil the poaching liquid briefly to reduce to the desired syrup consistency.
   • Pour the hot syrup over the fruit and serve warm or chilled.