This is a wonderful way to do  fresh fruit. It’s not overly sweet, so the flavor of the fruit comes through.  As the poaching is done off heat, it’s great for hot weather cooking.

1-1/2 c water
1/2 c sugar
5 medium peaches, peeled, halved, and pitted OR 12 fresh apricots, halved and pitted

1. Combine water and sugar in a medium saucepan. Bring to a boil and simmer, stirring occasionally, until sugar dissolves completely, about 5 minutes.

2. Add fruit to pan, turn off heat, cover, and set aside until the mixture returns to room temperature, about 30 minutes. Transfer fruit and syrup to an airtight container, such as a quart canning jar. Refrigerate until well chilled, at least 2 hours and up to 3 days.

3. To serve, spoon portions of fruit and syrup  into individual bowls.

Variation 1: Peaches/Apricots poached in Spiced Red Wine. Follow above recipe, substituting 1-1/2 c fruity red wine for the water. Add 1 cinnamon stick, 2 whole cloves, and 1 long strip of lemon zest to wine along with sugar. Totally delicious.

Variation 2: Rosé wines are also good with peaches and apricots.