Poached peach with rosemary

Method

1. Skin the peaches by plunging them in boiling water for about 1 min, then draining them and plunging them into cold water. Drain again and then peel away the skins. Halve the peaches and remove the stones.
2. Pour ½ litre (16fl oz) water into a pan and add half the granulated sugar. Dissolve the sugar over a low heat, then bring the syrup to a simmer. Add the peach halves to the pan and poach for 4-5 mins, turning them halfway through if they're not totally covered with the syrup.
3. Remove the fruit from the pan using a slotted spoon and place in a jar or bowl. Press sprigs of rosemary into the syrup, between the peaches.
4. Add the remaining sugar to the pan and dissolve over a gentle heat, then bring to the boil and boil rapidly for 4-5 mins. Remove the pan from the heat and pour the syrup over the peaches. Place a plate over the jar or bowl and weigh it down to submerge the peaches. Chill the peaches for 2 days before eating.