Poach stone fruit
Bring a large pan of water to the boil. Remove from the heat and add the fruit - a few at a time, and leave for 1 minute.
Remove the skins and set aside.
Place 2 cups of verjuice, 60g sugar, the seeds and pod of one, split and scraped vanilla pod into a pot.
Simmer until the sugar has dissolved and the liquid has reduced by half.
Add the fruit. Pour the syrup over the blanched fruit and remove the pod just before serving.
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