Peaches in mint syrup
6 servings
10 minutes
Peaches in mint syrup are a refined blend of sweetness and freshness, embodying the elegance of Italian cuisine. This dessert, inspired by Tuscan summer traditions, captivates with the tenderness of ripe peaches soaked in aromatic wine syrup with subtle mint notes. The light acidity of lemon juice highlights the richness of the fruit flavor, while rich cane sugar softens it, adding a velvety sweetness. The dish is perfect as a finishing touch to an exquisite dinner or as a refreshing dessert on a warm day. It can be served chilled, complemented by crispy cookies or airy cream to enhance its noble taste.
1
Squeeze the juice of one lemon into a heated pan, pour in half a liter of white dry wine — any decent variety of pinot grigio, add sugar, bring to a boil, and cook, stirring constantly, until all the sugar dissolves in the wine and juice and the liquid starts to thicken into syrup. At this moment, add chopped mint to the syrup and cook, stirring, for another minute.
- Lemon: 1 piece
- Dry white wine: 0.5 l
- Cane sugar: 100 g
- Fresh mint: 6 tablespoons
2
This syrup should be poured over peeled, halved, and pitted peaches. Leave them in a cool place to soak in the syrup and cool down. They can be kept in the fridge for a day, but that's excessive: such peaches develop a perfumed taste.
- Peaches: 6 pieces