Use this recipe to make Individual Peach Tarts.



Ingredient Checklist


Instructions Checklist
  • In a medium saucepan, combine sugar and 2 cups water. Bring to a simmer over medium-high, and cook, stirring occasionally, until sugar has dissolved. Add lemon juice and peaches. Simmer until peaches are tender when pierced with the tip of a knife, about 10 minutes. Remove saucepan from heat, and let peaches cool in the poaching liquid. Using a slotted spoon, remove peaches from poaching liquid, peel, discarding skins. Slice peach halves into 6 wedges each. Transfer peaches and poaching liquid to a bowl. Cover; refrigerate until chilled.


Reviews (1)

10 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
I first brewed 2 cups of strong tea using a good lapsang souchong. I then substituted that tea for the water in the syrup recipe. After chilling the peaches, I used them to make a tart which I sprinkled with chopped, smoked bacon. So good!