- 12 yellow cling peaches, peeled
- 1 litre (4 cups) peach juice
- Boil the peeled peaches in the juice for about 15-20 minutes or until they are soft.
- Remove them from the juice and cool them.
- Then place back in the juice when cool.
CHEF’S TIP: Peaches can be poached several days before and refrigerated until ready to serve.
© sharon glass 2012 | For more recipes: www.sharonglass.co.za