Beau Séjour: Bed and Breakfast / Guest House Recipes from our Table d’hotes We are often asked if we will share our recipes with our guests.  The answer is always 'yes, with pleasure'. If you have stayed with us at Beau Séjour and there is a recipe you would like from our repertoire then just send an email giving the date you stayed with us and the dish you enjoyed for which you would like the recipe . Peaches 'Beau Séjour' Put into a wide and shallowish saucepan about 300grs of fine castor sugar (ideally from a jar in which you have stored your vanilla pods) and 300ml of cold water.  Add – as you want – a stick of vanilla, or some good vanilla essence and I also add some lemon slices – it really depends on how I feel. Boil the sugar water and flavourings gently until the sugar is disssolved. Wash and half the peaches, leave the stones in for added flavour. Add the peaches cut side down and poach gently until the skin looks as if it is coming off. Turn the peaches over and poach some more.  When they feel soft but still in shape remove them with a spoon into a serving bowl. Remove the skin of the peaches and leave the skins in the syrup. Cover the peaches and put on one side. With the syrup which is in the pan – boil it hard until is is reduced a little and more syrupy – the peach skins should give it a nice colour. Remove the skins and strain the syrup over the peaches and leave them to cool and then put them in the fridge to chill. Serve with love and Beau Séjour shortbread biscuits. Note you may have to vary the quantity of water and sugar to obtain a syrup that you like. Bed and Breakfast situated close to Saint Emilion and Bordeaux Rated number 1 of over 260 B&B's in the Gironde by Tripadvisor