1 kg of stone fruit
1 litre of water
3 cups of castor sugar
1 vanilla bean or 1 tsp of vanilla bean paste
Make a small cross in the base of each piece of fruit. Set aside. Place the water, sugar and vanilla in a medium-sized pot and stir over medium to low heat until sugar has dissolved. Increase the temp to high and bring to the boil. Simmer for 10 mins. Add the stone fruit and cook VERY VERY gently ( the syrup should be barely simmering) until the fruit is just soft to the touch.
For a whole peach, this could be 10-15 mins
For a small plum, this could be only 5 mins.
Peel and de-stone the fruit, place back into the syrup. Keep in the refrigerator.
Serve with ice cream or cream.
Makes a wonderful dessert when served with vanilla bean panna cotta