Confit of Peaches with Mint

Rating: Unrated

"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 dessert—you 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.Plus: More Dessert Recipes and Tips

By Thomas Keller
August 2005

Gallery

© Quentin Bacon

Recipe Summary

total:
20 mins
Yield:
4
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Ingredients

Directions

  • 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.

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  • 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.

Make Ahead

The peaches can be refrigerated in the syrup overnight.

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