Minted Poached Peaches

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.


  • 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.

RecID 11370

Recommended Items for You


Sign Up for Email

Get an instant coupon for 10% off your next order plus the latest recipes, exculsive offers, and more straight to your inbox.