Serves: 4
Preparation time: 35 minutes
Cooking time: 10 minutes
Infusing time: 10 minutes

Vine peaches poached in green tea syrup with mint – an absolutely scrumptious recipe from the great French chef Gérald Passedat from his gorgeous cook book Flavors from the French Mediterranean.

This is one of the mouth-watering desserts that helps you create a taste of southern France, sunshine in a bowl. It has real wow factor looks, tastes sublime and yet it’s easy to make…


Ingredients

  • 2 cups (500 ml) water
  • 1/3 cup (2 oz./60 g) sugar
  • 8 peaches
  • 1 tablespoon green tea leaves
  • 10 mint leaves

Directions

1Heat the water and sugar in a deep pan until the sugar dissolves.

2Bring to a boil, add the whole peaches, and allow them to poach over a low heat for 10 minutes. Lift them out with a slotted spoon and reserve.

3Add the green tea leaves to the syrup while the syrup is still hot, remove from the heat, and allow to infuse for 10 minutes.

4Strain the syrup, discarding the tea leaves. Pour the syrup into a large serving bowl and add the mint leaves. Slip the skins off the peaches and add the peaches to the syrup. Chill in the refrigerator until ready to serve.

FINAL TASTE BANNER

2 COMMENTS

  1. What about the peaches. We removed them with a slotted spoon, then added the skins to the syrup. The peaches are still sitting on the counter, naked now.

    • Hi Kelly! With this recipe you have to remove the skins off the peaches and add the peaches to the syrup. I hope this is helpful! 🙂

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