A fragrant and very gentle dessert - one to follow a salmon and cucumber salad on a hot summer day.
 
Serves 4
        
peaches -  4 large, ripe
water – a litre
elderflower cordial – 3 tablespoons
sugar – to taste
rose petals
 
Wipe the peaches and put them in a stainless steel pan. Pour in the water, stir in the elderflower cordial and at least 2 tablespoons of sugar. Bring to the boil then turn down the heat and leave to simmer gently until the peaches are completely tender. Turn off the heat and leave the peaches in their syrup to cool. When they are cold, chill thoroughly.

 

Serve a peach per person, skinned if you wish, with some of the chilled syrup and a few scattered rose petals.