“I like my whisky old and my women young.”—Errol Flynn
- 8 ripe peaches, peeled and halved
- 900g (2 lb) very fine sugar
- 300ml (2/3 pint) water
- 250g (9 oz) whipped cream
- 3 tbsp whisky
- Heat the water, dissolving in the sugar as you bring it to the boil. Add the peaches and simmer for 15 minutes. Remove the peaches and add the whisky to the syrup, boiling for five minutes. Cool and pour over the peaches. Chill and serve with whipped cream.