Fresh peaches with lemon balm & bay syrup

• golden granulated sugar↗225g g
• 10 x 10cm/4in sprigs of fresh lemon balm
• small bay leaves↗3

  lightly crushed

• juice of ½ lime
• ripe peaches↗6

  or nectarines

• tub clotted cream↗227g g

  optional

• Balmoral biscuits↗

Step-by-step instructions

1. 1

   Prepare two days in advance: dissolve the sugar in a pan with 300ml/1⁄2 pint water over a low heat. Put the lemon balm and bay leaves in a bowl. Pour in the hot syrup and lime juice, cover and leave in a cool place for at least 2 days.

2. 2

   Several hours ahead, have ready a bowl of iced water. Plunge the peaches one at a time into a saucepan of boiling water. Remove from the pan immediately and put in iced water.

3. 3

   Peel the peaches, then cut them in half and remove the stones. Put the halves in a bowl and strain the syrup over. Cover and chill for about 2 hours, basting from time to time.

4. 4

   To serve, spoon a peach and some syrup into each dessert glass and serve with clotted cream and Balmoral biscuits on the side.