3 cups water
cups granulated sugar
2 cinnamon sticks
8 slices peeled ginger, crushed
6 slightly underripe peaches
1 lemon, halved
cream or whipped cream (optional)
sugar, cinnamon and ginger in a large saucepan. Set over high heat and stir
until sugar dissolves. When boiling, reduce heat. Simmer, uncovered, for 10
Meanwhile, peel peaches, cut them in half and remove pits. Cut
halves in half again. Rub peaches all over with cut lemon.
sugar-ginger mixture has simmered for 10 minutes, add half of peaches. Reduce
heat slightly and simmer gently until just tender, from 4 to 6 minutes.
Then remove with a slotted spoon. Add remaining peaches and repeat cooking
as directed above.
When all peaches have been poached, remove ginger from
poaching liquid and discard. Bring liquid back to a boil. Boil gently,
uncovered, over medium-high heat until reduced to a thick amber syrup, about 10
minutes. Stir often near end of cooking. Remove cinnamon sticks.
peaches in bowls. Pour warm syrup over fruit. Serve immediately or cover and
refrigerate. Just before serving reheat. Serve with ice cream or whipped