- 2/3 cup sugar
- 1/2 cup fresh orange juice
- 2 cups water
- 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 tablespoons brandy or Cognac
- 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.
- 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).
- Peel peaches and serve whole with syrup.