|Preparation||Start to finish|
|20 min.||20 min.|
|1||Roughly cut 1 handful fresh mint leaves with scissors into a cup.||1 min.|
|2||Pour on 4 tablespoons of sugar syrup and leave to stand (while preparing peaches) until the syrup takes on the flavour of the mint.||1 min.|
|3||Peel and to poach 8 peaches.||5 min.|
|4||Over a bowl, take a peach in your hand and cut off small pieces with a knife, without going right to the stone.
We don't use immedieately around the stone as this flesh is less sweet.
|5||Do this with all the peaches.
Add juice of 1 lemon and mix well.
If peach salad is to be kept longer than one hour, add 1 pinch vitamin C to prevent browning.
|6||Pour mint syrup over peaches through a fine strainer to remove mint leaves which you can discaed.||2 min.|
|7||Add more sugar syrup until peaches pieces are well covered.
Cover with plastic film, and keep in the fride until serving.
|8||You can serve in individual bowls, with a few mint leaves for decoration.|
For 6 people : 6.98 €
Per person : 1.16 €
|Sugar syrup: You can get more informations, or check-out other recipes which use it, for example: Baked Alaska, Strawberry Charlotte, How to glaze a tart , 4 pears salad with vanilla, Raspberry sorbet, ... [All]|
|Peach: You can check-out other recipes which use it, like for example: Coupe Augustin, Peach and green tea tart, Peach Melba, Peach and blackcurrant coupe, Little caramelized peach tarts, ... [All]|
|Fresh mint leaves: You can get more informations, or check-out other recipes which use it, for example: Pears in red wine with blackcurrant , Strawberries with mint and cream, Courgette tart with mint, Peach and blackcurrant coupe, Apricot blancmange, ... [All]|
|Lemon: You can get more informations, or check-out other recipes which use it, for example: Pear sorbet, Flognarde, Mushroom buckwheat pancakes, Windfall apple jelly, Pear compote , ... [All]|
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