Fresh Peaches in White Tea Sauce

Ingredients

• 4 ripe peaches
• 1 cup double strength White Peony Assam Tea – follow directions for steeping
• ¼ cup maple syrup (or to taste)
• 1 – 2 teaspoons fresh lemon juice

Directions

1. . Blanch the peaches by plunging them into boiling water then plunging them into ice water (This makes removing the skin a snap)
2. . Slice the blanched peaches and set in a bowl
3. . Strain the tea into a small saucepan
4. . Add the maple syrup and bring to the boil
5. . Simmer gently for 5 minutes
6. . Remove from heat and add lemon juice to taste
7. . Immediately pour over the sliced peaches
8. . Allow to cool
9. . Refrigerate… May be made 1 -2 days ahead

This recipe was developed for the Cultured Cup by Kyra Effren

Copyright The Cultured Cup