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 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
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.