Minted Poached PeachesYou 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.
  • 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
servings:6
  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.
20 min20 min20 min

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.
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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. 1Using 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. 2Add 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. 3Remove 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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