Vanilla Rose Poached Peaches

Ingredients

• 2 Tea Forté Vanilla Rose pyramid tea infusers, or 4 tsp loose leaf tea
• 1 cup water for steeping + 2 cups for poaching
• 3 small-medium white peaches
• ½ tsp pure vanilla extract
• 1½ cups granulated sugar
• 1 tbsp fresh lemon juice
• Optional garnish: chopped roasted pistachios & dried rose petals

Directions

1. Steep 2 Vanilla Rose pyramid tea infusers in 1 cup of just-boiling water for 3 minutes. Remove infusers when done. If using loose tea, steep for 3 minutes and strain out the tea leaves when done. Set the steeped tea liquid aside.
2. Score the bottom of each peach lightly with an "x" for easy peeling. In medium saucepan, add the vanilla, sugar lemon juice, 2 cup of water, and 1 cup of steeped tea liquid. Bring to simmer and stir occasionally until sugar has dissolved. Add the scored peaches and cover with parchment paper. Simmer until fork-tender.
3. Remove the peaches with a slotted spoon and allow them to cool slightly before removing the skins. Set the peaches aside.
4. Continue to simmer the sugar-water until reduced halfway. The sugar water will be thicken to the consistency of syrup when cool.
5. Serve the poached peaches with the thickened syrup. If using, top with chopped roasted pistachio and dried rose petals. Enjoy!

* Vanilla Rose pyramid tea infusers are available in the following collections: Jubilee, Jardin and Soleil. Vanilla Rose is also available as a Loose Tea Canister.