Summer has a new favourite.  Make sure you pick a pot just large enough to cover the peaches.  Cooking time depends on how ripe the peaches are but you are looking for fork tender.

Ingredients

2 or 3 springs of tyme or lavender
1 peach per serve, washed
1 cup white sugar
water to cover
optional - shot of vermouth

Method

Add the herbs, sugar and water to the pot and bring to a boil to dissolve the sugar. Add the peaches and poach until tender.

Remove the peaches to a serving dish and the skins should just slide off.  Reduce the syrup and serve a spoon full of the reduced syrup over each peach after straining it to remove the herbs.