Confit Of Peaches With Mint

Prep Time
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"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."

Original recipe yields 4 servings


  • 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

Step 1

Preheat the oven to 350=degrees

Step 2

Spread the almonds in a pie plate. Toast for about 5 minutes, or until the almonds are lightly golden. Let cool.

Step 3

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.

Step 4

Reduce the heat to moderately low and simmer for 10 minutes.

Step 5

Cut the peaches into small wedges and transfer them to a heatproof bowl.

Step 6

Strain the syrup over the peach wedges and let stand for 5 minutes.

Step 7

Divide the peaches among 4 bowls and spoon the syrup on top.

Step 8

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).

Step 9

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.