Food and Drink

Poached Peach Syllabub

For the Spiced Poached  Peaches

Inspired by Sarah Rutledge, 1847


7 Pounds Peaches (Pared & Cut in Half)

3 Pounds Brown Sugar

1 Qt Vinegar

1 tsp Powdered Clove

1 tsp Powdered Cinnamon


Boil spices, sugar and vinegar for 15 min.Pour over peaches into bowl and allow to steap for 30 minutes. To can, pour over peaches in sterilized glass mason jars and allow to cool. Seal and process as per canning.

For the Poached Peach Syllabub

Inspired by Sarah Rutledge, 1847


1 Quart Heavy Cream

1 cup Sweet Wine, such as Eiswein or Sauterne

1 cup Madeira (I prefer the Historic Charleston Sercial)

Juice and Zest of 2 Lemons

1/2 cup sugar

Pinch each grated Nutmeg, Cinnamon


Whisk vigorously for 10 minutes, until froth forms. Pour into individual glasses or one large serving platter. Allow to chill overnight until thickened. To serve, top with chilled spice poached peaches, a drizzle of SC honey, fresh basil, and peanuts.

About the Chef:

Meet Chef Forrest Parker, named 2016 South Carolina Chef Ambassador for the Lowcountry, and Chef de Cuisine at The Vendue Inn’s Drawing Room. Few know more about the state of peaches than Chef Parker, celebrated for his work as an “agricultural archeologist,” rediscovering and reintroducing heirloom varieties of fruits and vegetables to state growers.  His unique historical perspective adds a unique sense of time and place to his menus. Drawing from the rich heritage of our culinary past, Parker brings us his recipes for South Carolina’s favorite summer fruit, created in homage to the seeds of the past.