|Preparation||Resting||Start to finish|
|25 min.||30 min.||55 min.|
|1||Peel 4 peaches (use the same method as for tomatoes) and cut into small chunks.
Put the chunks into a bowl, moisten with 100 ml Sugar syrup and add the mint leaves, after crushing them briefly.
Cover and leave to steep for 30 minutes.
|2||Remove the mint leaves.
Divide the peaches between the dishes.
|3||Just before serving, place a scoop of sorbet in each dish and decorate with a little sprig of mint.||5 min.|
For 4 people : 3.10 €
Per person : 0.78 €
|Blackcurrant sorbet: You can get more informations, or check-out other recipes which use it, for example: Baked Alaska, Ice-cream Vacherin, ... [All]|
|Sugar syrup: You can get more informations, or check-out other recipes which use it, for example: Strawberry-mint sorbet, Blackcurrant sorbet for Edith, Strawberry sorbet, Pistachio tiramisu, Raspberry sorbet, ... [All]|
|Peach: You can check-out other recipes which use it, like for example: Coupe Augustin, Peach and green tea tart, Peach and mint salad , Little caramelized peach tarts, How to poach peaches, ... [All]|
|Fresh mint leaves: You can get more informations, or check-out other recipes which use it, for example: Half-cooked chocolate cake with raspberry coulis, Fresh mint ice-cream, Chicken club sandwich, Minted Melon, Strawberries with mint and cream, ... [All]|
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