Steps
- Cover 12 small dried peaches and 1 cinnamon stick with 960ml of water in a saucepan. Soak overnight.
- Bring the peaches and soaking liquid to a boil, then simmer for 15-20 minutes, until soft. Remove the cinnamon stick.
- Meanwhile, heat 1 cup of sugar in a small saucepan over low heat until it forms a dark amber caramel. Carefully pour into the peaches and stir until dissolved.
- Cool, then refrigerate until thoroughly chilled. Divide 3 cups of cooked husked wheat among glasses and add the peaches and their liquid.