Peaches and Apricots with Clotted Cream and Angelica

Ingredients

• 4 medium Peaches (Halved and pitted)
• 4 medium Apricots (Halved and pitted)
• 0.5 cup Sugar
• 1 cup Water
• 1 teaspoon Vanilla extract
• 0.5 cup Devonshire clotted cream
• 4 whole Preserved cherries
• 1 tablespoon Angelica (Finely chopped)

Instructions

1. 1Halve and pit the peaches and apricots.
2. 2In a saucepan, combine the water and sugar. Bring to a simmer over medium heat, stirring until the sugar is dissolved. Add the vanilla extract.
3. 3Gently place the peach and apricot halves into the simmering syrup, concave side up. Poach for about 5-7 minutes, or until just tender. Be careful not to overcook.
4. 4Carefully remove the fruit from the syrup with a slotted spoon and place them in a glass dish, concave side up. Pour a little of the syrup around the fruit. Place a generous spoonful of clotted cream in the middle of each fruit half. Top each with a preserved cherry and sprinkle with finely chopped angelica.