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Dessert
2 servings
40 minutes
35 minutes
Chef M. F. Fisher
3 cups water
1 cup sugar
1 vanilla bean, 2 inch piece
4 ripe Saturn Peaches, peeled, halved and cored
In a 12 inch saucepan (enamel preferred) bring the water, sugar and vanilla to a boil over moderate heat, stirring until the sugar dissolves.
Add the fruit, reduce the heat, and simmer slowly in an uncovered saucepan 15-20 minutes, or until the fruit is soft but not mushy when pierced with the tip of a sharp knife. Let the fruit cool in the syrup for 30 minutes.
With a slotted spoon, transfer the fruit to a serving bowl or baking dish. Boil the syrup briskly over high heat until slightly thickened. Remove the vanilla bean and discard, then pour it over the fruit.
Refrigerate the fruit, and serve it chilled in dessert dishes, small bowls, or champagne glasses with a spoonful of syrup in each portion.
