Whiskey Spiced Peaches

Guest Chef – Bob Cabana

Ease of preparation is easy

Yield: 4 servings

Ingredients

• 10 peaches; skinned and pitted
• 4 tablespoons whisky
• water (300 millilitres)
• caster sugar (225 gram)
• freshly grated nutmeg
• 1 cinnamon stick

Directions

1. Put the water, sugar, nutmeg and cinnamon stick into a pan over low heat until the sugar has completely dissolved.
2. Bring to the boil and boil quickly for one minute, then remove the pan from the heat.
3. Cut each peach in half and remove the stone.
4. Put the peach halves in the syrup and place over a low heat.
5. Cook gently for 3-4 minutes.
6. Leave the fruit in the syrup to cool then stir in the whisky and chill for at least 4 hours before serving with whipped cream or vanilla ice cream.