Serve warm or at room temperature.
1½ litres of water
1 cinnamon stick
6 whole star anise, 2 ground to a powder (I use a pestle and mortar)
4 thin slices fresh ginger, lightly bashed
6 ripe but not overly ripe peaches
400g full fat Greek yoghurt
Flaked toasted almonds for garnish
- Cut a small cross in the skin at the bottom of each peach. Place the peaches in a large bowl and pour over boiling water to cover. Drain after 30 seconds and pour over cold water from the tap. Leave for 40 seconds, remove and peel away the skins with the help of a sharp knife. If this hasn’t worked, repeat.
- Place the water, cinnamon, the remaining 4 star anise, ginger and sugar in a large saucepan and bring to a boil; cook until the sugar has dissolved. Add the peaches, cover with greaseproof so that the peaches are completely submerged in the syrup. Cover and simmer gently for 15-20 minutes or until the peach is soft when prinked with the tip of a knife (the riper the peach the quicker). Remove the peaches, set aside and boil the syrup until it is about 200ml. Allow to cool.
- Stir 4-6 tbs. of the syrup into the yoghurt along with half the star anise powder. Taste and add more syrup or spice to taste.
- Brush with peaches with the reserved syrup to glaze them and serve with a good spoon of the yoghurt, drizzled with around some extra syrup and sprinkled with flaked almonds.