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Minted Poached Peaches

Source: EverydayFoodMag.com
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  Makes 6 serves
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.
RECIPE INGREDIENTS
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
Minted Poached Peaches Recipe at Cooking.com
DIRECTIONS
Using a paring knife, lightly score an X into bottom of peaches (this will help with peeling later). In a large saucepan, combine sugar, vanilla, lemon zest, mint, and water. Cook over medium, stirring occasionally, until sugar has dissolved, about 2 minutes.


Add peaches and enough water to cover. Bring to a bare simmer, and cook, turning occasionally, until peaches are easily pierced with a skewer, 6 to 10 minutes, depending on the ripeness of peaches.


Remove peaches with a slotted spoon; let cool slightly. Using a paring knife, peel peaches; return to syrup. Serve with mint sprigs.


Recipe reprinted by permission of Martha Stewart Everyday Food. All rights reserved.
Date Added: 06/07/2010
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