Instructions: Wipe the peaches or rinse them quickly under the tap.

Put the elderflower cordial and the sugar in a stainless steel pan add the water and bring slowly to the boilso that the sugar dissolves.

Slide in the peaches whole or in halves.

Turn the syrup down to a simmer then let the truit cook gently until tender an almost ripe peach will take about 20 minutes but check continually.

Remove from the heat and allow to cool before transferring to a bowl to get really cold.

Just before serving stir in the mint leaves.

Can add cream or yoghurt

Serves 3

Baked peaches with kirsch and chocolate

4 large ripe peaches
8 large squares of fine dark chocolate
2 tbsps of brandy Amaretto or Kirsch
double cream to serve

Halve the peaches pull out the stones caretully and place a square of chocolate in the hollow of each peach halt.

Put the peaches in a baking dish spoon over a little of the liqueur and bake in a preheated oven (200 degrees C/ 400 degrees F/gas mark 6) for 10 minutes until the fruit is soft and the chocolate has melted. Serve with cream.

The riper the peaches the better.

Serves 4

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