Dougal’s Poached Peach Sundae

Please read all of the instructions through before you start.

Boil a kettle of water and prepare a large bowl filled with ice and cold water. Place the peaches in a deep pan or bowl and cover with boiling water from the kettle for 30 seconds. Remove the peaches to the bowl of ice water for 2 minutes to cool and loosen the skin.

Use a paring knife to gently peel the peaches.

Bring the water, sugar, vanilla pod, and lemon juice to a rolling boil in a medium saucepan over medium-high heat. Boil for 5 minutes, then carefully add the peeled peaches and reduce the heat to medium-low. Simmer, covered, until tender but not overly soft, 15-20 minutes (longer if the peaches are large), basting the peaches occasionally with the syrup.

Use a slotted spoon to remove the peaches to a bowl. Increase the heat to medium and boil the syrup until reduced to about 1 cup, about 15 minutes. Cool the syrup completely, then pour over the peaches and refrigerate until ready to serve. (Can be made up to 2 days in advance of serving.)

To assemble the sundaes, add a scoop of your favourite ice cream to the bowl, top with a peach, some of the glorious pink syrup, and whatever other toppings take your fancy.