Mojito peaches

A recipe from cooking-ez.com

For 6 people, you will need:

• 1 60 g brown sugar
• 2 100 g water
• 3 10 g Vanilla sugar
• 4 1 handful fresh mint leaves
• 5 3 tablespoons rum
• 6 3 tablespoons lime juice
• 7 6 peaches
• 8 1 tablespoon lime juice
• Total weight: 1,065 grams

Times:

Preparation	Resting	Cooking	Start to finish
19 min.	15 min.	5 min.	39 min.

Step by step recipe

1	The mojito syrup Put 100 g water and 10 g Vanilla sugar in a small saucepan on medium heat. Bring to a to simmer.
2	Take off the heat, add 1 handful fresh mint leaves (roughly chopped), mix and cover. Leave to infuse for 15 minutes.
3	After this time, pour the syrup into a bowl through a very fined strainer. Squeeze the mint leaves to get out all the syrup and flavour.
4	Add 3 tablespoons rum and 3 tablespoons lime juice, mix and cover. Put to wait in the fridge. Note: This syrup can be prepared the day before.
5	The peaches Peel 6 peaches (the best way is to use the sae method as for tomatoes). Drizzle each peach with a little lime (or lemon) juice after peeling to stop it turning brown.
6	Slice the peaches fairly thickly (a mandolin is ideal for this; a good knife also works, though it takes a bit longer).
7	Pour the cold mojito syrup over the peaches and mix well. The peaches can be kept for a short while like this, but must be covered with plastic film in contact with the surface.
8	Serve cool, but not too cold, in individual dishes, for example, garnished with a sprig of mint.

Remarks

If you are in a hurry, use sugar syrup instead of the mix of different sugars and water in stage 1. This will also be a bit sweeter.
The quantities of rum and lime juice are for guidance, so do feel free to adapt these to suit your taste.
If you don't have white peaches, the yellow sort or nectarines will work fine, but it is important to use really ripe, flavoursome fruit.

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