Thyme Poached Peaches

Put everything but the peaches in a saucepan large enough to hold the peaches in one layer. Pour over about 4 cups/1 litre water — enough to cover the peaches basically (but don’t put the peaches in yet). Bring to a boil and simmer, covered, for 10 minutes.

Uncover, add the peaches, and simmer five to ten minutes, until tender to a fork. Remove the peaches with a slotted spoon to a serving dish, peeling off their skins. Boil the liquid down to 1/2 cup/125 ml syrup, and strain over the peaches. Serve warm or at room temperature.