Ingredients
1/2
cup fresh orange juice
5
(4-inch-long) strips fresh orange zest
1/2
vanilla bean, halved lengthwise
8
firm-ripe small peaches (2 to 2 1/2 lb total)
1
1/2 to 2 tbsp brandy or Cognac
Directions
1.
Bring sugar, orange juice, water, zest, and vanilla bean to a boil in a 4-quart heavy saucepan, stirring until sugar is dissolved. Add peaches, stem ends up. Cover pan and reduce heat, then poach peaches at a bare simmer 8 minutes. Turn peaches over and continue to poach, covered, until tender, 7 to 8 minutes more.
2.
Transfer peaches with a slotted spoon to a bowl or shallow dish to cool, reserving poaching liquid in saucepan. Lift out vanilla bean pod and scrape seeds into poaching liquid, then boil liquid until reduced to about 1 cup, 10 to 15 minutes. Pour syrup through a sieve into a small bowl or glass measure and cool. Stir in brandy (to taste).
3.
Peel peaches and serve whole with syrup.
5.
Peaches can be poached and peeled 2 days ahead. Pour syrup over peaches and chill, covered. Bring to room temperature before serving.
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