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Recipe From
Jamie Magazine
By Kate McCullough
Tap For Ingredients
Method
Halve the lemongrass lengthways and place in a small pan.
Gently heat the sugar and 400ml of water in the pan with the lemongrass over a medium-low heat until the sugar has dissolved.
Carefully add the peaches or apricots, and gently press a circle of greaseproof paper down on top to keep the fruit covered with liquid.
Cook at a very gentle simmer for 4 to 5 minutes for apricots, or 10 to 12 minutes for peaches, or until the fruit is tender, but not squishy.