Ingredients

• 2L (8 cups) cold water
• 860g (4 cups) caster sugar
• 2 tablespoons fresh lemon juice
• 20 just-ripe slipstone peaches
• 1/2 cup loosely packed fresh Thai basil leaves
• 8 whole star anise
• 4 x 7cm cinnamon sticks

Cinnamon shortbread

• 115g (3/4 cup) plain flour
• 60g (1/3 cup) rice flour
• 1/2 teaspoon ground cinnamon
• 70g (1/3 cup) caster sugar
• 125g cold butter, finely chopped
• 1 teaspoon vanilla extract
• Thickened cream, to serve

Method

• Step 1 Combine half the water, sugar and lemon juice in a large saucepan over medium heat and stir until the sugar dissolves. Bring to a simmer and reduce heat to low. Add half the peaches, basil, star anise and cinnamon. Simmer, uncovered, for 15 minutes or until the peaches are tender. Remove from heat and set aside for 1 hour to cool to room temperature. Repeat with remaining water, sugar, lemon juice, peaches, basil, star anise and cinnamon. Place peaches in syrup in airtight containers in the fridge to chill.
• Step 2 Meanwhile, to make the cinnamon shortbread, preheat oven to 180°C. Line a baking tray with non-stick baking paper. Sift flours and cinnamon into a large bowl. Add sugar and stir to combine. Use your fingertips to rub the butter into the flour mixture until it resembles fine breadcrumbs. Add the vanilla and gently knead until mixture just comes together.
• Step 3 Place dough on tray. Press into a 25cm-diameter disc. Use a knife to score into 10 wedges. Prick all over with a fork.
• Step 4 Bake in preheated oven for 20 minutes or until golden brown. Remove from oven and cut into wedges while still warm. Set aside to cool.
• Step 5 Remove the peaches from the syrup. Use your fingers to gently peel.
• Step 6 Place peaches in serving bowls and spoon over the syrup. Add shortbread wedges and drizzle with cream.