Dessert Recipes
Mint Julep Peaches
Yield: 6 to 8 servings
Ingredients
- 2 1/3 cups granulated sugar
- 1 cup + 2 tablespoons bourbon, divided
- 8 peaches
- 2 to 3 tablespoons fresh chopped mint, plus more mint leaves for garnish
Instructions
- Place the sugar and 3/4 cup + 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 for 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 for about 2 minutes, then turn over with a slotted spoon and poach for 2 to 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.