Confit of Peaches with Mint
- 1/4 cup whole blanched almonds
- 4 medium freestone peaches
- 1 cup water
- 1 cup sugar
- 2 mint sprigs, plus 2 tablespoons shredded mint
- 1/4 cup Petit Suisse, fromage blanc or creme fraiche
- Preheat the oven to 350.
- Spread the almonds in a pie plate.
- Toast for about 5 minutes, or until the almonds are lightly golden.
- Let cool.
- Meanwhile, using a sturdy vegetable peeler, peel the peaches; transfer the skins to a small saucepan.
- Add the water, sugar and mint sprigs and bring to a boil.
- Reduce the heat to moderately low and simmer for 10 minutes.
- Cut the peaches into small wedges and transfer them to a heatproof bowl.
- Strain the syrup over the peach wedges and let stand for 5 minutes.
- Divide the peaches among 4 bowls and spoon the syrup on top.
- Garnish each serving with the Petit Suisse, sprinkle with the toasted almonds and shredded mint and serve.
whole blanched almonds, peaches, water, sugar, mint sprigs
Taken from www.foodandwine.com/recipes/confit-peaches-mint (may not work)