Poached Peaches with Anise Hyssop, Gooseberries, and Brandy
This is a unique and delightful recipe for poached peaches that looks as good as it tastes. You can serve the poached peaches as is, or feel free to embellish with a dollop of creme fraiche or mascarpone cheese, a little vanilla ice cream, or homemade whipped cream. Feel free to substitute the Anise Hyssop for other herbs you have available.
Servings: 0
Ingredients
- 2 tbsp anise hyssop flowers
- 2 cups water
- 6 peaches pitted and sliced
- 1 cup cape gooseberries peeled
- 1/4 cup + 3 tbsp honey separated
- splash brandy
Instructions
- Make tea by combining the anise hyssop with water, bring it to a boil, and allow to cool. Transfer to a covered container and allow to steep overnight.
- Strain the flowers out from the tea mixture and pour it over the pitted and sliced peaches in a pan. Add cape gooseberries, if available.
- Bring everything to a boil and add 3-4 tablespoons of honey. Simmer for 10 minutes, remove from heat, and allow to cool.
- Remove the skin from the peaches. Set aside the peaches and gooseberries and return the liquid to a small pot. Add a bit of water and a generous splash of brandy, along with an additional1/4 cup of honey. Bring liquid to a boil and simmer for about 10 minutes until it reduces and thickens. Remove from heat and allow to cool.
- Spoon the syrup over the peaches and gooseberries and serve as is, or try adding a dollop of creme fraiche, mascarpone cheese, vanilla ice cream, or whip cream.