Confit of Peaches with Mint
- TOTAL TIME: 20 MIN
- SERVINGS: 4
"If you grew up in America, that summertime peach...it's straight out of Norman Rockwell," says Thomas Keller. There's no showy technique behind this incredibly easy, luscious dessertyou just need great ripe, slightly firm peaches to soak in a simple fruit-infused syrup. Keller tops the fruit with a dollop of Petit Suisse, a French fresh cheese sold in small tubs at some specialty food stores, and a sprinkling of whole toasted almonds. He prefers marcona, the delectable Spanish nuts.
- 1/4 cup whole blanched almonds
- 4 medium freestone peaches
- 1 cup water
- 1 cup sugar
- 2 mint sprigs, plus 2 tablespoons shredded mint
- 1/4 cup Petit Suisse, fromage blanc or crème fraîche
- Preheat the oven to 350°. Spread the almonds in a pie plate. Toast for about 5 minutes, or until the almonds are lightly golden. Let cool.
- Meanwhile, using a sturdy vegetable peeler, peel the peaches; transfer the skins to a small saucepan. Add the water, sugar and mint sprigs and bring to a boil. Reduce the heat to moderately low and simmer for 10 minutes.
- Cut the peaches into small wedges and transfer them to a heatproof bowl. Strain the syrup over the peach wedges and let stand for 5 minutes. Divide the peaches among 4 bowls and spoon the syrup on top. Garnish each serving with the Petit Suisse, sprinkle with the toasted almonds and shredded mint and serve.
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Congratulations to Mei Lin, winner of Top Chef Season 12.