date:Nov 13, 2013
. Cook, stirring, for 5 minutes or until sugar dissolves. Add peaches. Top with a disc of non-stick baking paper. Press down lightly to cover the surface. Cook for 10 minutes or until tender. Use a slotted spoon to transfer the peaches to a bowl.
2. Bring the poaching liquid to the boil over high heat. Boil, uncovered, for 15 minutes or until reduced by half. Stir in the Frangelico. Set aside for 30 minutes. Remove the vanilla bean.
3. Peel the peaches. Halve and remove the stones. Coarsely ch