Confit of Peaches with Mint – a delicious recipe with whole blanched almonds, peaches, water, sugar, mint sprigs. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat the oven to 350.
2
Spread the almonds in a pie plate.
3
Toast for about 5 minutes, or until the almonds are lightly golden.
4
Let cool.
5
Meanwhile, using a sturdy vegetable peeler, peel the peaches; transfer the skins to a small saucepan.
6
Add the water, sugar and mint sprigs and bring to a boil.
7
Reduce the heat to moderately low and simmer for 10 minutes.
8
Cut the peaches into small wedges and transfer them to a heatproof bowl.
9
Strain the syrup over the peach wedges and let stand for 5 minutes.
10
Divide the peaches among 4 bowls and spoon the syrup on top.
11
Garnish each serving with the Petit Suisse, sprinkle with the toasted almonds and shredded mint and serve.
245
kcal
Calories
4
g
Fat
52
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1/4 cup whole blanched almonds, 4 medium freestone peaches, 1 cup water, 1 cup sugar, and more.
Yes, Confit of Peaches with Mint falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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