Frozen Peaches With Strawberries And Mint
- 3/4 cup sugar
- 6 large ripe peaches (about 3 1/2 pounds total), halved, pits removed
- 1 vanilla bean, split lengthwise
- 3 sprigs spearmint or mint
- 1 tablespoon fresh lemon juice
- 1 cup small strawberries, halved lengthwise
- Sprinkle sugar evenly across bottom of a large straight-sided skillet or Dutch oven and place peaches, cut sides up, in a single layer on top. Scrape in vanilla seeds and add pod; scatter spearmint over. Pour in water to come halfway up sides of peaches. Bring to a very gentle simmer over low heat, stirring once or twice just to dissolve sugar. Cook peaches, turning once, until tender but not falling apart, 5-10 minutes. Let cool.
- Pluck out vanilla pod and spearmint from pot; discard. Stir in lemon juice. Remove skins from peaches (they should slip off easily). Transfer peaches, cut side down, to a 3-qt. shallow baking dish and pour poaching liquid over. Freeze until peaches are icy all the way through but still soft enough to cut with a spoon, 45-60 minutes (poaching liquid should be semifrozen and break into shards when scraped with a fork, just like granita).
- Scatter strawberries over peaches just before serving.
- Peaches can be poached 1 day ahead. Let cool in poaching liquid; cover and chill.
sugar, peaches, vanilla bean, spearmint, lemon juice, strawberries
Taken from www.epicurious.com/recipes/food/views/frozen-peaches-with-strawberries-and-mint (may not work)