iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Peppery Beef Kebabs with Braised Pearl Onions

Ingredients:
60 small white pearl onions (1 pound)
1 tablespoon unsalted butter
1 tablespoon coarsely ground black pepper
1 teaspoon finely chopped fresh rosemary
1 tablespoon minced garlic
2 teaspoons kosher salt
1‚ pound (1/2-inch-thick) boneless sirloin steaks, trimmed of excess fat
20 (4-inch-long) rosemary branches, stripped of all but 1 1/2 inches of top leaves and bottoms cut diagonally to a point
40 (6-inch) bamboo skewers
soaked in water 1 hour

Instructions:
Blanch onions in a large pot of boiling water 1 minute and drain, then cool under cold running water. Trim root ends and peel. Cook onions in butter in a 10-inch heavy skillet over moderate heat, stirring, 3 minutes (onions will not brown). Add salt and regular-grind pepper to taste and enough water to just cover onions and boil, partially covered, stirring occasionally, until onions are tender but not falling apart, about 15 minutes. Transfer onions to a bowl with a slotted spoon and if necessary boil juices until reduced to about 1/4 cup. Toss onions with juices.
Combine coarsely ground pepper, chopped rosemary, garlic, and salt, then rub into both sides of steak. Cut meat into 3/4-inch cubes.
Put 1 onion, then 1 steak cube (thread through unpeppered sides) on each rosemary branch or skewer to make 60 kebabs.
Preheat broiler.
Arrange some of kebabs in a row, a peppered side facing up, along 1 long side of oiled rack of a broiler pan so that leaf ends of rosemary branches and blunt ends of skewers point toward middle of pan. Cover exposed skewer or branch ends with a sheet of foil (don’t cover beef or onions). Arrange another row of kebabs over foil, covering exposed ends in same manner. Continue adding rows of kebabs and layers of foil until pan is full, making sure exposed ends of last row of branches or skewers are covered with foil. (To broil kebabs in batches, keep remaining kebabs on a tray, covered with plastic wrap and chilled.)
Broil kebabs 2 inches from heat until beef is seared on 1 side but still medium-rare, 2 to 3 minutes. Serve immediately.
Scallop Chowder

Ingredients:
2 large leeks (white and pale green parts only), finely chopped (1 1/2 cups)
1 tablespoon unsalted butter
1 large russet (baking) potato (3/4 pound)
2 tablespoons dry white wine
1 (6-inch) fresh thyme sprig
1/4 teaspoon white pepper
3/4 pound sea scallops, tough muscle removed from side of each if necessary and scallops cut into 1/3-inch dice
3 1/2 cups bottled clam juice (28 ounces)
1 medium carrot, cut into 1/3-inch dice (1/2 cup)
1 large celery rib, cut into 1/3-inch dice (1/2 cup)
1 ounce sliced bacon (about 2 slices), chopped
1/2 cup whole milk
1/4 teaspoon salt, or to taste
Accompaniment: herbed oyster crackers

Instructions:
Wash leeks well in a bowl of cold water, then lift out and drain well. Cook half of leeks in butter in a 3-quart heavy saucepan over low heat, covered, stirring occasionally, until very soft, about 10 minutes.
While leeks are cooking, peel potato and cut into 1/3-inch dice. Add wine, thyme sprig, and white pepper to leeks and boil until most of liquid is evaporated, about 1 minute. Add 1/3 cup potato (reserve remaining diced potato in a bowl of cold water), 1/2 cup scallops, and clam juice, then simmer, uncovered, until potato is tender, about 15 minutes.
Drain remaining potatoes in a colander and cook with carrot, celery, and remaining leeks in a 1-quart saucepan of until just tender, about 5 minutes, then drain.
Cook bacon in a skillet over moderate heat, stirring occasionally, until crisp, about 3 minutes, and transfer to paper towels to drain.
Remove and discard thyme sprig and purée soup in 2 batches in a blender until very smooth (use caution when blending hot liquids), then transfer to a bowl. Return soup to cleaned saucepan, then add vegetable mixture, remaining scallops, milk, and salt and cook over moderate heat (do not let boil), stirring, until scallops are just cooked through, about 2 minutes. Serve sprinkled with bacon.
Sweet Corn Flans with Tomato-Corn Relish

Ingredients:
3 ears fresh corn, shucked
2/3 cup 1% milk
2 large eggs
1/2 teaspoon salt
1/8 teaspoon cayenne
3/4 cup corn reserved from flans
6 ounces grape or cherry tomatoes, cut into small dice (3/4 cup)
1/3 cup chopped red onion
1 tablespoon chopped fresh basil
2 teaspoons extra-virgin olive oil
1 teaspoon red-wine vinegar
4 (4- to 6-ounce) ramekins

Instructions:
Preheat oven to 350°F.
Cook corn in a pot of boiling water until tender, about 5 minutes. Drain and cool.
Cut off kernels with a sharp knife into a bowl, scraping ears. Reserve 3/4 cup for relish and purée remainder in a blender with milk until smooth. Force corn purée through a fine sieve into a bowl, discarding skins.
Whisk together eggs, salt, and cayenne until blended and whisk in corn purée.
Pour flan mixture into lightly oiled ramekins and bake in a hot-water bath just until set, about 40 minutes.
Remove ramekins from water bath and cool on a rack. Chill until cold, about 2 hours.
Stir together corn, tomatoes, onion, and basil. Stir in oil and vinegar and season with salt and pepper.
Run a thin knife around edge of each flan, then invert flans onto plates. Spoon relish over them.
Eggplant Rollatini

Ingredients:
Nonstick olive oil spray
All purpose flour
4 large eggs, beaten to blend
3 1/2 cups fresh breadcrumbs made from crustless French bread
2 2/3 cups grated Parmesan cheese (about 8 ounces)
18 1/4- to 1/3-inch-thick lengthwise eggplant slices (from 2 medium)
3 cups (packed) coarsely grated whole-milk mozzarella cheese (about 12 ounces)
1 1/4 cups ricotta cheese (preferably whole-milk)
3/4 cup chopped fresh basil leaves
3 cups purchased marinara sauce

Instructions:
Preheat oven to 350°F. Spray 3 baking sheets and one 13x9x2-inch glass baking dish with nonstick spray. Place flour in 1 wide shallow bowl, eggs in second bowl, and breadcrumbs mixed with 1 cup Parmesan cheese in another. Sprinkle each eggplant slice with salt and pepper. Coat each slice with flour, then beaten egg, and finally breadcrumb mixture. Arrange eggplant slices in single layer on prepared sheets. Bake eggplant in batches until coating is golden, turning after 15 minutes, about 30 minutes total. Cool on sheets.
Mix mozzarella cheese, ricotta cheese, basil, and 1 cup Parmesan cheese in medium bowl. Season filling with salt and pepper. Divide filling among eggplant slices (about 3 tablespoons per slice); spread evenly. Starting at 1 short end, roll up eggplant slices, enclosing filling. Arrange rolls, seam side down, in prepared baking dish. (Can be made 1 day ahead. Cover and chill.)
Preheat oven to 350°F. Spoon marinara sauce over rolls; sprinkle with remaining 2/3 cup Parmesan cheese. Bake uncovered until rollatini are heated through and mozzarella cheese melts, about 30 minutes.
Spaghetti with Fresh Clams, Parsley, and Lemon

Ingredients:
1/2 cup extra-virgin olive oil, 8 garlic cloves, thinly sliced, 3 pounds fresh Manila clams or small littleneck clams, scrubbed, 1/4 cup plus 2 tablespoons chopped fresh Italian parsley, 1/2 cup dry white wine, 1/4 cup fresh lemon juice, 1 pound spaghetti

Instructions:
Heat oil in heavy large pot over medium-high heat. Add sliced garlic and sauté until light brown, about 1 minute. Add clams and 1/4 cup chopped Italian parsley; stir 2 minutes. Add wine; simmer 2 minutes. Add fresh lemon juice. Cover and simmer until clams open, about 6 minutes (discard any clams that do not open).
Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain. Add pasta to clam mixture and toss to coat. Season to taste with salt and pepper. Transfer to large bowl. Sprinkle with remaining 2 tablespoons parsley and serve.
Twice-Baked Potatoes with Goat Cheese and Chives

Ingredients:
1 1/2 teaspoons vegetable oil
8 6-ounce russet potatoes, scrubbed
5 1/2 ounces soft fresh goat cheese (such as Montrachet), crumbled
3/4 cup half and half
3 tablespoons unsalted butter
3 tablespoons chopped fresh chives

Instructions:
Position rack in center of oven; preheat to 375°F. Rub oil over potatoes. Pierce in several spots with fork. Place directly on oven rack; bake until very tender, about 45 minutes. Transfer to rack; cool 10 minutes. Using oven mitts, grasp 1 potato in hand. Using serrated knife, cut off top 1/4 of potato. Using spoon, scoop out potato, leaving 1/2-inch-thick shell; transfer potato flesh to large bowl. Repeat with remaining potatoes. Mash potatoes until smooth. Mix in cheese, then half and half, butter, and chives. Season with salt and pepper.
Spoon about 3/4 of potato mixture into shells, dividing evenly. Transfer remaining potato filling to pastry bag fitted with large star tip. Pipe filling atop potatoes. Place potatoes on baking sheet. (Can be made 1 day ahead. Cover loosely with plastic wrap and refrigerate.)
Position rack in center of oven and preheat to 375°F. Bake potatoes until filling is heated through and tops brown, about 20 minutes.
Mrs. Marshall's Cheesecake

Ingredients:
1 1/2 cups crushed zwieback toasts
1 cup sugar
1 teaspoon cinnamon
8 tablespoons unsalted butter, melted
2 (8-oz) packages cream cheese, softened
4 large eggs, separated
1 cup sugar
1 cup heavy cream
1 tablespoon all-purpose flour
1 teaspoon vanilla

Instructions:
Preheat oven to 350°F and butter a 10-inch springform pan.
Stir together crust ingredients. Reserve 1/4 cup for topping and press remainder onto bottom and 1 1/2 inches up side of springform pan.
Beat cream cheese with a wooden spoon in a large bowl until smooth and creamy and add yolks 1 at a time, beating well after each addition. Beat in sugar, cream, flour, and vanilla. Beat whites with an eggbeater in another large bowl until they just hold stiff peaks and fold into cream-cheese mixture gently but thoroughly. Spoon filling into crust, smoothing top, and sprinkle evenly with reserved crumb mixture. Put springform pan in a shallow baking pan and bake cake on lowest rack of oven 1 hour. Turn oven off and open oven door 5 to 6 inches. Cool in oven 1 hour. Chill, covered, at least 3 hours. Remove side of pan and let cheesecake stand at room temperature 30 minutes before serving.
Fig and Gingered Mascarpone Napoleons

Ingredients:
1 frozen puff pastry sheet (from a 17 1/4-oz package), thawed
26 firm-ripe fresh figs (1 1/2 lb)
1 cup mascarpone cheese (8 1/2 oz)
1 tablespoon finely chopped crystallized ginger, or to taste
2 1/2 tablespoons sugar
3/4 teaspoon vanilla
Confectioners sugar for dusting

Instructions:
Roll out pastry with a floured rolling pin on a lightly floured surface into a 15- by 12-inch rectangle (3/4 inch thick) and trim edges. Halve pastry lengthwise with a pastry wheel or large knife to form 2 (15- by 6-inch) strips. Cut each strip crosswise into 7 equal rectangles (for a total of 14). Arrange rectangles in 1 layer on 2 large baking sheets and chill 20 minutes.
Preheat oven to 400°F.
While pastry is chilling, trim and chop 4 figs and stir together with mascarpone, ginger, sugar, and vanilla. Chill filling, covered.
Cover pastry rectangles on 1 baking sheet with an inverted large metal cooling rack to lightly weight them, then bake in upper third of oven until golden and cooked through, 15 to 18 minutes. Remove rack carefully and transfer baked pastry to another rack to cool completely. Bake remaining rectangles, weighted with rack (make sure it's cooled), in same manner.
While pastry is baking, cut remaining figs lengthwise into 1/4-inch-thick slices.
Spread filling over 7 pastry rectangles and top with half of sliced figs, overlapping them. Dust with confectioners sugar. Cover figs with remaining pastry rectangles and top with remaining figs, overlapping them. Dust with confectioners sugar.
S'mores Coffee and Fudge Ice Cream Cake

Ingredients:
16 whole graham crackers (about 8 ounces)
1 cup whole almonds, toasted
3 tablespoons sugar
1/2 cup (1 stick) unsalted butter, melted
1 1/2 quarts coffee ice cream, softened until spreadable
Fudge Sauce
1 7-ounce jar marshmallow creme
2 cups miniature marshmallows

Instructions:
Preheat oven to 350°F. Finely grind graham crackers, toasted almonds and 3 tablespoons sugar in processor. Add 1/2 cup melted butter; process mixture until moist crumbs form. Press graham cracker mixture onto bottom and up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Bake crust until edges are golden, about 12 minutes. Cool graham cracker crust completely.
Spread 2 cups softened ice cream in crust. Spoon 3/4 cup cooled Fudge Sauce over. Freeze until sauce is just set, about 10 minutes. Refrigerate or freeze remaining ice cream as necessary to prevent ice cream from melting. Repeat layering with 2 cups ice cream, then 3/4 cup sauce. Freeze until sauce is just set. Spread remaining 2 cups ice cream over. Cover and freeze cake overnight. Refrigerate remaining Fudge Sauce.
Preheat broiler. Warm remaining Fudge Sauce in small saucepan over low heat. Remove from heat. Place cake in pan on baking sheet. Spread marshmallow creme over top of cake. Sprinkle miniature marshmallows over in single layer. Broil just until marshmallows are deep brown, watching closely to avoid burning, about 1 minute. Run knife between pan sides and cake to loosen. Remove pan sides. Cut cake into wedges. Serve cake immediately with warm Fudge Sauce.
Asparagus with Tarragon Sherry Vinaigrette

Ingredients:
1 1/2 lb medium asparagus, trimmed, 1 tablespoon Sherry vinegar, 2 teaspoons minced shallot, 1/4 teaspoon Dijon mustard, 1/4 teaspoon salt, 1/8 teaspoon black pepper, 3 tablespoons extra-virgin olive oil, 1 1/2 teaspoons finely chopped fresh tarragon, 1 large egg, hard-boiled

Instructions:
Steam asparagus on a steamer rack set over boiling water, covered, until just tender, 3 to 5 minutes (depending on thickness), then transfer to a bowl of ice water to stop cooking. Drain well and pat dry with paper towels.
Whisk together vinegar, shallot, mustard, salt, and pepper in a small bowl and add oil in a slow stream, whisking until emulsified. Whisk in tarragon.
Halve egg and force each half through a coarse sieve into a bowl. Toss asparagus with 1 tablespoon vinaigrette and divide among 4 plates. Spoon remaining dressing over asparagus and top with egg.
Smoked Fish Chowder

Ingredients:
1 tablespoon butter, 2 cups chopped onions, 1 8-ounce bottle clam juice, 8 ounces red-skinned potatoes, sliced into 1/4-inch-thick rounds, 1 tablespoon chopped fresh thyme, 2 cups half and half, 1 4.5-ounce package smoked trout, torn into small pieces

Instructions:
Melt butter in heavy medium saucepan over medium heat. Add onions; sauté until soft, about 5 minutes. Add clam juice, potatoes, and thyme. Cover and simmer until potatoes are tender, stirring occasionally, about 10 minutes. Add half and half and trout. Simmer 10 minutes. Season with salt and pepper and serve.
Grilled Halibut with Lemongrass Tomato Sauce

Ingredients:
2 small shallots, finely chopped (2 tablespoons)
1 large garlic clove, finely chopped
3 tablespoons olive oil
2 1/2 lbs plum tomatoes, chopped
6 stalks fresh lemongrass, tough outer layers removed and lower 6 inches coarsely chopped
3/4 teaspoon salt
1/2 teaspoon black pepper
6 (1-inch-thick) pieces halibut steak with skin (6 oz each)

Instructions:
Cook shallots and garlic in 1 tablespoon oil in a 3- to 4-quart heavy saucepan over moderately low heat, stirring occasionally, until softened, about 3 minutes. Add tomatoes, lemongrass, salt, and pepper and bring to a boil, stirring. Reduce heat and cook at a bare simmer, stirring occasionally, until tomatoes fall apart and form a chunky sauce, about 20 minutes.
Force sauce through a medium-mesh sieve into a bowl, pressing hard on and then discarding solids. Season with salt and pepper.
Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderate.
Brush fish on both sides with remaining 2 tablespoons oil, then season with salt and pepper. Grill fish, covered only if using gas grill, on lightly oiled rack, turning over once, until just cooked through, 7 to 8 minutes total. Serve fish with sauce.
Power Waffles with Yogurt, Bananas and Almonds

Ingredients:
2 1/2 cups warm light soy milk* or nonfat milk (105°F. to 115°F.)
1/4 cup minced crystallized ginger
2 tablespoons sugar
1 teaspoon dry yeast
1 1/2 cups unbleached all purpose flour
1 cup buckwheat flour**
1 cup old-fashioned oats
2 teaspoons ground cinnamon
1 teaspoon salt
6 large egg whites, beaten to blend
6 tablespoons unsalted butter, melted, or vegetable oil
2 teaspoons baking powder
1 cup plain low-fat yogurt
6 bananas, sliced
Honey or pure maple syrup
3/4 cup sliced almonds, toasted
*Soy milk is available at some supermarkets and most natural foods stores.
**Buckwheat flour is sold at some natural foods stores and specialty foods stores.

Instructions:
Mix first 4 ingredients in medium bowl to blend. Let stand until foamy, about 10 minutes. Mix both flours, oats, cinnamon and salt in large bowl. Add yeast mixture; stir to blend (batter will be thick). Cover and chill at least 1 hour or overnight.
Preheat oven to 200°F. Preheat Belgian waffle iron according to manufacturer's instructions. Mix egg whites, melted butter and baking powder into batter. Spoon 1 cup batter onto iron; spread with spatula. Cover and cook until golden and cooked through, about 4 minutes. Transfer waffle to baking sheet and keep warm in oven. Repeat, making 6 waffles total.
Place waffles on plates. Top with yogurt, bananas, honey and almonds.
Pumpkin Bread Puddings Brûlée

Ingredients:
1 3/4 cups half and half
3/4 cup sugar
2 tablespoons (1/4 stick) unsalted butter, room temperature
6 slices cinnamon raisin bread (each about 3 1/2 by 3 1/2 inches)
3/4 cup canned pure pumpkin
4 large egg yolks
1 large egg
1 tablespoon amaretto or Frangelico (hazelnut liqueur)
1 teaspoon vanilla extract
1/4 teaspoon ground nutmeg
Pinch of salt
6 tablespoons whipping cream
6 tablespoons (packed) golden brown sugar

Instructions:
Stir half and half and 3/4 cup sugar in medium saucepan over medium heat until sugar dissolves. Remove saucepan from heat; cool mixture to lukewarm.
Spread butter over 1 side of each bread slice. Cut bread into 3/4-inch pieces. Divide among six 1 1/4-cup soufflé dishes or custard cups.
Whisk pumpkin, yolks, egg, liqueur, vanilla, nutmeg and salt in medium bowl until blended. Add half and half mixture; whisk until smooth. Pour pumpkin custard over bread in dishes, dividing equally. Let stand 30 minutes, occasionally pressing on bread to submerge.
Preheat oven to 350°F. Place soufflé dishes in large roasting pan. Pour enough hot water into roasting pan to come halfway up sides of soufflé dishes; tent loosely with foil. Place roasting pan in oven. Bake puddings until knife inserted into center comes out clean, about 45 minutes. Transfer puddings to rack and cool completely. Cover and refrigerate at least 4 hours or overnight.
Preheat broiler. Spoon 1 tablespoon whipping cream over top of each pudding. Sprinkle 1 tablespoon brown sugar over each. Broil puddings until tops are bubbly and golden brown, watching closely to avoid burning, about 2 minutes. Serve immediately.
Tarragon-Caper Egg Salad Sandwiches with Smoked Salmon

Ingredients:
6 hard-boiled large eggs, peeled
1 tablespoon finely chopped shallot
2 teaspoons finely chopped fresh tarragon
2 tablespoons drained capers, rinsed and finely chopped
1/2 cup mayonnaise
6 (4- to 5-inch) soft round seeded rolls, split
18 watercress sprigs, tough stems discarded
1/4 lb sliced smoked salmon

Instructions:
Mash eggs coarsely with a fork, then stir in shallot, tarragon, capers, mayonnaise, and salt and pepper to taste. Make sandwiches with rolls, egg salad, watercress, and salmon.
Green Bean Salad with Apricot Vinaigrette

Ingredients:
1 11 1/2-ounce can apricot-pineapple nectar
1/4 cup rice vinegar
1/4 cup chopped dried apricots (about 1 ounce)
1 1/4 pounds slender green beans, trimmed
1 5-ounce package mixed baby greens
1 papaya, peeled, seeded, thinly sliced lengthwise
3 tablespoons chopped unsalted dry roasted pistachios
1 1/2 ounces ricotta salata* or feta cheese, crumbled
*Available at cheese shops
some Italian markets and some specialty foods stores.

Instructions:
Boil nectar in medium saucepan until reduced to scant * cup, about 5 minutes. Mix in vinegar and apricots. Let stand until apricots soften, about 15 minutes. Puree mixture in blender. Season to taste with salt and pepper. Cool.
Cook green beans in large pot of boiling salted water until crisp-tender, about 5 minutes. Drain. Cool in large bowl of ice water. Drain again. Pat beans dry with paper towels. (Can be prepared 1 day ahead. Wrap green beans in paper towels. Cover vinaigrette and green beans separately and refrigerate.)
Place beans in large bowl. Add 6 tablespoons vinaigrette and toss to coat. Season with salt and pepper. In another large bowl, toss mixed greens with enough remaining vinaigrette to coat. Season to taste with salt and pepper.
Mound mixed greens in center of 6 plates. Surround with papaya slices. Arrange beans atop mixed greens. Sprinkle with pistachios and ricotta salata.
Pancetta-Studded Beef Tenderloin

Ingredients:
1 (3-pound) trimmed and tied beef tenderloin at room temperature
2 oz thinly sliced pancetta (Italian unsmoked cured bacon), cut into 1/3-inch pieces
2 teaspoons kosher salt
2 teaspoons black pepper
2 tablespoons vegetable oil
1/4 cup finely chopped shallot
1/2 cup dry red wine
1/4 cup dry Marsala wine
3/4 cup beef or veal demiglace*
2 tablespoons red currant jelly
1 1/2 tablespoons unsalted butter, cut into bits
1/4 teaspoon salt
1/8 teaspoon black pepper

Instructions:
Preheat oven to 425°F.
Pat beef dry and cut 1/2-inch-deep slits at 1-inch intervals all over roast, then insert 1 piece of pancetta into each slit. Sprinkle beef with kosher salt and pepper. Heat oil in a 12-inch heavy skillet over high heat until just smoking, then brown beef on all sides, about 5 minutes. Transfer beef to a small roasting pan, reserving skillet.
Roast beef in middle of oven until an instant-read thermometer inserted diagonally 2 inches into center registers 120°F, about 25 minutes. Transfer beef to a cutting board and let stand, loosely covered with foil, 25 minutes. (Beef will continue to cook as it stands, reaching 130°F for medium-rare.)
Heat reserved skillet over moderately high heat until oil is hot but not smoking, then saut é shallot until golden, about 2 minutes. Add red wine and Marsala and deglaze skillet by boiling, stirring and scraping up brown bits, until liquid is reduced by about one third. Add demiglace and jelly and briskly simmer, whisking, until jelly is incorporated, about 2 minutes. Add butter, 1 bit at a time, whisking until incorporated, then remove from heat. Whisk in salt and pepper. Pour sauce through a fine sieve into a bowl, pressing on solids.
We use Demi-Glace Gold, available in specialty foods shops, some supermarkets, and by mail order from More Than Gourmet (800-860-9385) or the demiglace/brown sauce from Citarella (212-874-0383).
Peaches in Ginger Syrup

Ingredients:
3/4 cup dry white wine
3/4 cup water
3/4 cup sugar
3/4 (2-inch) piece fresh ginger, coarsely grated
3/4 pound peaches (8)
2 tablespoons fresh lemon juice

Instructions:
Simmer wine, water, sugar, and ginger, stirring occasionally, until reduced to about 3/4 cup, about 15 minutes.
While syrup is simmering, slice peaches and toss with lemon juice.
Pour hot syrup through a fine sieve onto peaches, then stir.
Let stand 20 minutes.