caramel poached peaches with blueberries

I find that peaches go from rock-hard to too-soft overnight, which is a shame as a fresh peach is lovely. This might be a good way to use those that seem determined not to soften properly. I bet it's nice with a good vanilla ice cream.

From Good Food Magazine, June 2005

Serves 4-6; ready in 20 mins (plus chilling)

250g caster sugar
strips of zest and juice of 1 lemon
1 vanilla pod, cut in half and seeds scraped out
3 just ripe peaches
100g blueberries

Cut the peaches in half, removing stones.
Heat an empty, heavy-based pan till you can feel the heat rising.
Sprinkle in the sugar, which should start to caramelise. Swirl the pan as the sugar dissolves and turns golden but do not stir.
When most of the sugar has caramelised carefully pour in 500ml of just-boiled water and stir with a long-handled spoon. The sugar will become firm but keep stirring and heating and it will dissolve again.
Add the lemon zest and vanilla and simmer for five minutes.
Slip the peach halves into the syrup in a single layer.
Return to a gentle simmer then lower heat so it barely simmers.
Cook for 3-5 minutes until the peaches feel tender when pierced.
Remove the pan from the heat, mix in the lemon juice and allow to cool.
Mix in the blueberries and serve at room temperature or chilled.

Per serving (for 3) 376 calories; 1g protein; 98g carbs; 1g fat (no saturated fat); 2g fibre; 88g added sugar; 0.02g salt