This recipe is an accompaniment for Pistachio Blancmanges .

　　Active time: 20 min Start to finish: 1 hr

　　

Ingredients

Makes 8 servings

　　2/3 cup sugar

　　1/2 cup fresh orange juice

　　2 cups water

　　5 (4-inch-long) strips fresh orange zest

　　1/2 vanilla bean, halved lengthwise

　　8 firm-ripe small peaches (2 to 2 1/2 lb total)

　　1 1/2 to 2 tablespoons brandy or Cognac

　　

Step 1

Bring sugar, orange juice, water, zest, and vanilla bean to a boil in a 4-quart heavy saucepan, stirring until sugar is dissolved. Add peaches, stem ends up. Cover pan and reduce heat, then poach peaches at a bare simmer 8 minutes. Turn peaches over and continue to poach, covered, until tender, 7 to 8 minutes more.

　　

Step 2

Transfer peaches with a slotted spoon to a bowl or shallow dish to cool, reserving poaching liquid in saucepan. Lift out vanilla bean pod and scrape seeds into poaching liquid, then boil liquid until reduced to about 1 cup, 10 to 15 minutes. Pour syrup through a sieve into a small bowl or glass measure and cool. Stir in brandy (to taste).

　　

Step 3

Peel peaches and serve whole with syrup.

　　Cooks' note:

　　• Peaches can be poached and peeled 2 days ahead. Pour syrup over peaches and chill, covered. Bring to room temperature before serving.