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    Peaches in Fresh Ginger Syrup

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    Peaches in Fresh Ginger Syrup

    With its refreshing, aromatic flavour, ginger adds a zing to juicy summer fruits, especially peaches which blend naturally with spices. Serve the peaches as soon as the syrup has cooled, or chill overnight to allow time for the flavour of the ginger to develop. Tangy and refreshing, this dish is ideal for serving at breakfast.

    • Vegetarian
    • Preparation time: 10 minutes
    • Cooking time: 5 minutes
    • Total time: 15 minutes 15 minutes

    Serves: 6


    • 15g piece fresh root ginger, peeled
    • 2 limes
    • 6 ripe peaches or nectarines, washed
    • 50g golden caster sugar
    • Natural low fat yogurt, to serve


    1. Grate the ginger over a small plate to catch any juices. Slice one of the limes as thinly as possible. Grate the zest from the other lime and squeeze the juice. Halve and stone the peaches or nectarines, and cut each half into 3 wedges.
    2. Place the sugar in a pan, add 200ml cold water and heat until the sugar dissolves. Bring to the boil. Add the fruit wedges, then cover and simmer very gently for 1-2 minutes until the fruit just starts to soften. Drain the fruit into a serving bowl using a slotted spoon, reserving the syrup in the pan.
    3. Tip the grated ginger and its juice into the pan and cook for 1 minute. Strain the syrup through a sieve over the fruits. Add the lime juice, grated zest and lime slices and toss the mixture together gently. Leave to cool, then cover and chill until ready to serve.
    4. Serve in bowls with natural yogurt.

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