Poached Peaches with Mint

You can reserve the syrup to poach other fruits, such as nectarines. Store in the refrigerator and simply top off with a little water as needed.

6 firm, ripe peaches
2 cups raw sugar
1 vanilla bean, split (or ½ tsp. pure vanilla extract)
2 strips lemon zest
1 large mint sprig
4 cups water

To Serve:
sprigs mint

Using a paring knife, lightly score an X into bottom of peaches (this will help with peeling later). In a large saucepan, combine raw sugar, vanilla, lemon zest, mint, and water. Cook over medium, stirring occasionally, until sugar has dissolved, about 2 minutes.

Add peaches and enough water to cover. Bring to a bare simmer, and cook, turning occasionally, until peaches are easily pierced with a skewer, 6-10 minutes, depending on ripeness of peaches.

Remove peaches with a slotted spoon; let cool slightly. Using a paring knife, peel peaches; return to syrup. Serve with mint sprigs.

Makes 6 servings.