500 g castor sugar
1 cinnamon quill
3 star anise
5 peaches (white or yellow)
|All your spices and sugar for the flavour|
Take off the heat and let it cool completely. This should be done a day ahead as the peaches need to be started in cold liquid. When the liquor is completely cold, put it back in the pot, add the peaches, and put a sheet of baking paper on top, and a plate to weigh them down, and bring them to the boil.
|Use a plate with grease proof paper to keep the fruit under|
Turn the heat down to a gentle simmer and cook for 5 mins. Then remove the pot from the heat and leave the peaches to cool down in the liquid. When the peaches are cold, peel the skin off with a knife.