Brandied Poached Peaches

• 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

1. Bring sugar, orange juice, water, zest, and vanilla bean to a boil in a 4-quart heavy saucepan, stirring until sugar is dissolved.
2. Add peaches, stem ends up.
3. Cover pan and reduce heat, then poach peaches at a bare simmer 8 minutes.
4. Turn peaches over and continue to poach, covered, until tender, 7 to 8 minutes more.
5. Transfer peaches with a slotted spoon to a bowl or shallow dish to cool, reserving poaching liquid in saucepan.
6. Lift out vanilla bean pod and scrape seeds into poaching liquid, then boil liquid until reduced to about 1 cup, 10 to 15 minutes.
7. Pour syrup through a sieve into a small bowl or glass measure and cool.
8. Stir in brandy (to taste).
9. Peel peaches and serve whole with syrup.

sugar, orange juice, water, orange zest, vanilla bean, peaches, brandy

Taken from www.epicurious.com/recipes/food/views/brandied-poached-peaches-108519 (may not work)