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Poached peaches or apricots & lemongrass
dessert recipes | serves 6
1. Gently heat the sugar and water in a small pan with the lemongrass over a low-medium heat until the sugar has dissolved. Carefully add the peaches or apricots, and gently press a circle of greaseproof paper down on top to keep the fruit covered with liquid. Cook at a very gentle simmer for 4–5 minutes for apricots, or 10–12 minutes for peaches, or until the fruit is tender, but not squishy. Pour into a bowl to cool.
Recipe Kate McCullough
Photo Sam Stowell
from Issue 30
ingredients• 50g sugar
• 400ml water
• 2 lemongrass stalks, halved lengthways
• 6–8 peaches or 12 apricots, washed