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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


  1. Place the sugar and 3/4 cup plus 2 tablespoons bourbon in a wide-bottomed pot.
  2. Add 3 cups water and swirl a little to start the sugar dissolving.
  3. Place over medium-high heat and bring to a boil. Boil for 5 minutes, then reduce heat so syrup simmers but doesn't bubble fiercely.
  4. 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.
  5. Remove peach halves with a slotted spoon and place on a plate.
  6. When cool enough to handle, pull off and discard the skins. (They should slip off or peel away easily.)
  7. Pour juices from the plate into the pot, then measure 3/4 cup plus 2 tablespoons poaching liquid and place in a small saucepan.
  8. Add remaining 1/4 cup bourbon and bring to a boil. Boil until reduced by half.
  9. Remove from heat and add mint.
  10. Let stand until cool.
  11. Cover peach halves with plastic wrap and refrigerate. (If they get dark, brush with a little lemon juice.)
  12. To serve, place a peach on a plate and top with the reduced mint-bourbon syrup.
  13. Garnish with fresh mint.

Yield: 6 to 8 servings


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