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Poached Georgia peaches with honey and mint syrup

8 years ago 4 0 4725

After spending most of this summer in France, I’m finally back—and glad to see that Georgia peaches are still in season. A fresh peach is one of the season’s sweetest snacks, but if you’re looking for dessert inspiration, here’s a satisfying recipe that comes together with little effort.


4 large, ripe Georgia peaches (for this recipe, I prefer the flatter ones)
3 tablespoons Georgia honey
10 to 15 fresh mint leaves
2 cups water
Enough boiling water to cover the 4 peaches place in a bowl


Fill a large bowl with iced water and, in a kettle or pot, boil enough water to cover the four peaches in a separate bowl.

Using a pairing knife, make a cross on both ends of the peaches. Place the peaches in the bowl and cover with boiling water. Wait 30 to 40 seconds before removing the peaches and plunging them into the iced water. The skins should easily peel off now.

To make the honey and mint syrup, fill a large pot with the 2 cups of water and honey, and heat to medium-high heat until the honey dissolves. Put the peaches in the syrup, cover, and simmer for 15 to 20 minutes until tender but still a bit firm. While the peaches simmer, don’t forget to baste them in syrup from time to time. Remove the peaches and set aside.

Boil the syrup until reduced by half, about 10 minutes. Remove from heat and add fresh mint leaves. Cover and let set for 30 minutes. Spoon the syrup over the peaches and set aside to cool in the fridge. Serve at room temperature or chilled with a big dollop of crème fraîche and fresh raspberries and almonds.

Serves 4

Adeline’s Tip: Make the peaches up to two days in advance. Keep covered and chilled in the fridge.

About Adeline: Adeline Borra is a private French chef and culinary instructor at Cook’s Warehouse. Born in Montpellier, France and raised in the wine region of Burgundy, she’s trained in high-profile kitchens across France and Spain. After spending three years in Torino, Italy, she and her family moved to Atlanta in 2006. Learn more, visit

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