Mint Julep Peaches

2 1/3 cups granulated sugar
1 cup plus 2 tablespoons bourbon, divided
8 peaches
2 to 3 tablespoons fresh chopped mint, plus
    more mint leaves for garnish

Place the sugar and 3/4 cup plus 2 tablespoons bourbon in a wide-bottomed pot. Add 3 cups water and swirl a little to start the sugar dissolving. Place over medium-high heat and bring to a boil. Boil 5 minutes, then reduce heat so syrup simmers but doesn't bubble fiercely.

Cut the peaches in half and pull away the pits. Lower the halves into the syrup, cut-side down, so they fit in a single layer. (Work in batches if needed.) Poach about 2 minutes, then turn over with a slotted spoon and poach 2-3 minutes, until tender when prodded with a fork, but firm enough to hold their shape.

Remove peach halves with a slotted spoon and place on a plate. When cool enough to handle, pull off and discard the skins. (They should slip off or peel away easily.)

Pour juices from the plate into the pot, then measure 3/4 cup plus 2 tablespoons poaching liquid and place in a small saucepan. Add remaining 1/4 cup bourbon and bring to a boil. Boil until reduced by half. Remove from heat and add mint. Let stand until cool.

Cover peach halves with plastic wrap and refrigerate. (If they get dark, brush with a little lemon juice.)

To serve, place a peach on a plate and top with the reduced mint-bourbon syrup. Garnish with fresh mint.

Makes 6 to 8 servings.