Under 30 Minutes

Minted Poached Peaches

You can reserve the syrup to poach other fruits, such as nectarines. Store in the refrigerator and simply top off with a little water as needed.

  • Prep:
  • Total Time:
  • Servings: 6
Minted Poached Peaches

Source: Everyday Food, July/August 2009

Ingredients

  • 6 firm, ripe peaches
  • 2 cups sugar
  • 1 vanilla bean, split (or 1/2 teaspoon pure vanilla extract)
  • 2 strips lemon zest
  • 1 large mint sprig, plus more for serving
  • 4 cups water

Directions

  1. Using a paring knife, lightly score an X into bottom of peaches (this will help with peeling later). In a large saucepan, combine sugar, vanilla, lemon zest, mint, and water. Cook over medium, stirring occasionally, until sugar has dissolved, about 2 minutes.

  2. Add peaches and enough water to cover. Bring to a bare simmer, and cook, turning occasionally, until peaches are easily pierced with a skewer, 6 to 10 minutes, depending on ripeness of peaches.

  3. Remove peaches with a slotted spoon; let cool slightly. Using a paring knife, peel peaches; return to syrup. Serve with mint sprigs.

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