Poached Peach Tea and Dessert Topping

These are really the leftovers from poaching peaches for Sunday's Peach Blueberry Galettes, but they're so tasty they deserve their own post. [Pictures forthcoming.]

Poached Peach Tea and Dessert Topping

[Makes about 1/2 gallon of tea, depending on size of pot, size of peaches and strength of tea]

[Note: If you're doubling, be sure to include 2 tea bags. Try mixing flavors!] 

 Ingredients:

- 2 Tbs. sugar (granulated; also might be tasty with brown...)

- 2 peaches (medium)

- 1 tea bag (I've found that green tea and earl gray work well, flavored or plain)

- Water (enough to cover the peaches)

Directions:

1.   Place peaches in a heavy-bottomed medium saucepan with enough water to cover them. Some peaches float; don't worry, just push them down while measuring water. Add tea bag and sugar; stir. Poke peaches with a fork to gauge initial tenderness (necessary in order to determine fork-tender stage in step 3).
2.   Place on stovetop on high heat, stirring occasionally to dissolve sugar and turn any floating peaches, until water boils.
3.   Lower heat to medium and poach peaches until just fork-tender, about 20 minutes. (Poke them with a fork periodically to check tenderness. Fork-tender means there should be little to no resistance all the way through to the pit. If the peel begins to fall off, they're done or over-done. Though really, over-done just means mushier peach yumminess later.)
4.   Remove from heat. Fish peaches out with a slotted spoon, and place on plate to cool (you can stick them in the fridge briefly if you'd like). Remove tea bag and discard. Transfer tea to heat-stable bowl (or just leave it in the pot, if it'll fit in your fridge), cover and place in fridge to cool.
5.   When the tea is cool enough to taste, try it and water it down to taste. It can get pretty strong, especially with black tea, though sugar and peaches offset most of the tang. Once cooled sufficiently, transfer to a bottle (dumping it from the pot to a large vessel with a spout, then into a bottle makes for less spill. Or use a funnel if you have one, or ladel it). Store in an airtight container in the fridge (recycled Arizona tea / Simply Lemonade bottles work well). Enjoy hot or cold, with finger sandwiches or biscotti, or the yummy concoctions topped with peach goodness that you finish in the next step!
6.   When peaches are cooled slightly, peel, halve, pit and slice (or don't slice). Reserve syrup if possible (that's the gooey drippy part that gets everywhere when you handle the warm peaches). Use to top cold vanilla ice cream, fresh biscuits, toast with strawberry jam, nutella or butter. Yum yum yum!