Score the skin of the peaches, soak in boiling water for 10 seconds, rinse in cold water, peel and cut in half. Remove the core of the peaches and leave the fruit halved or, depending on the serving, cut into eighths or coarse pieces.
Bring the sugar to the boil with 200 ml of water while stirring until the sugar has completely dissolved.
Slice out the vanilla pod (the pulp can be used for other purposes, the pod itself gives off enough aroma), cut the lemon into slices and add to the sugar syrup with the cinnamon. Remove the syrup from the heat, place the peaches in the hot syrup so that they are covered as completely as possible and let cool and steep for at least 4 hours at room temperature.
I like to use white-fleshed peaches for this recipe, the fruits should definitely be ripe, but not too soft.
Ingredients
Print Recipe
Pin Recipe