Peaches in Rum Laced Mollasses

Add the sugarcane juice into a vessel, bring to a rapid bowl and simmer for 6 hours until the consistency is thick and has reduced to 1/4 capacity

Add this point, add the rum & simmer for 20 minutes

Peel the peaches and remove their centre stone

Drop the peaches into the rum molasses, bring to a boil and switch off the flame

Sterilise your preserve jams & air dry

Store the peaches in the preserve jams with the molasses and store as desired

Indulgence Tip

Reheat 2 or 3 peaches in a bowl and have warmed with a decadent scoop of vanilla ice