Confit Of Peaches With Mint
January 22, 2017
"This is an incredibly easy desert. It can also be considered a fruit salad. All you need to make it successful is ripe (but slightly firm) summertime peaches. The peaches soak in a simple fruit-infused syrup. They are then topped with a dollop of Petit Suisse which is a French fresh cheese sold in small tubs at some specialty food stores, but crème fraîche or sour cream (whipped cream can also be used) can be substituted. A sprinkling of whole toasted almonds is sprinkled over the top."
- Serving Size: 1 (299.2 g)
- Calories 352.8
- Total Fat - 5.7 g
- Saturated Fat - 1.8 g
- Cholesterol - 5.1 mg
- Sodium - 25.7 mg
- Total Carbohydrate - 75.2 g
- Dietary Fiber - 3.2 g
- Sugars - 71.3 g
- Protein - 4.2 g
- Calcium - 81.4 mg
- Iron - 0.8 mg
- Vitamin C - 10.4 mg
- Thiamin - 0 mg
Preheat the oven to 350=degrees
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 (is a French cheese from the Normandy region, but creme freche, sour cream, or whipped cream can be substituted).
Sprinkle with the toasted almonds and shredded mint and serve.
MAKE AHEAD: The peaches can be refrigerated in the syrup overnight.
Tips & Variations
No special items needed.