- Double Bonus
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.
- 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
Using a paring knife, lightly score an X into the bottom of the peaches (this will help with peeling later). In a large saucepan, combine the sugar, vanilla, lemon zest, mint and water. Cook over medium, stirring occasionally, until the sugar has dissolved, about 2 minutes.
Add the peaches and enough water to cover. Bring to a bare simmer and cook, turning occasionally, until the peaches are easily pierced with a skewer, 6 to 10 minutes, depending on the ripeness of peaches.
Remove the peaches with a slotted spoon; let cool slightly. Using a paring knife, peel the peaches; return to the syrup. Serve with mint sprigs.
Recipe reprinted by permission of Martha Stewart Everyday Food. All rights reserved.
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