Poached Peaches with Mint

Because we must file this recipe somewhere, we put it in dessert, but Andrew serves this to his B & B guests at Harrison House for breakfast. An elegant breakfast indeed!

• 10 peaches, peeled and cut in half
• 2 cups orange juice
• 2 cups wine
• 1/2 cup sugar
• 2 tablespoons balsamic vinegar
• 1/2 cup mint, chopped
• parchment paper

METHOD

In a pot or skillet large enough to hold peaches without stacking, stir together orange juice, wine, sugar and vinegar. Bring to boil. When boiling, lower heat to lowest setting. Put in peaches, simmer over lowest heat with parchment paper cover until soft, about 45 minutes to one hour.

Serve sprinkled with mint leaf.

Parchment cover: Cut a piece of parchment paper equal in size to pan. Fold in half, then in half again. Cut away the inside corner which will be the center of the lid to make a steam vent. Place over pan to steam the contents.

Serves: 6 - 8

This recipe from www.inmamaskitchen.com

Contributor: Andrew Fishbein of Harrison House

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