| INGREDIENTS |
8 fresh peaches (if fresh is not available canned can be used)
1 cup sugar
2 cups water
3 tbsps single malt Highland whisky
cream
| METHOD |
Soak peaches for 5 minutes in water, skin. Dissolve sugar in 2 cups water, boil.
Add peaches, heat gently for 15 minutes. Remove peaches, add whisky to syrup, boil for 5 minutes.
Cool, pour over peaches, chill. Serve with whipped cream.
