Vine peaches poached in green tea syrup with mint – an absolutely scrumptious recipe from the great French chef Gérald Passedat from his gorgeous cook book Flavors from the French Mediterranean.
The three Michelin star chef shares eighty of his classic, generous, and easy-to-prepare recipes that celebrate fresh produce and an overall healthy lifestyle in this lovely book. This is one of the mouth-watering desserts that helps you create a taste of southern France, sunshine in a bowl. It has real wow factor looks, tastes sublime and yet it’s easy to make…
Serves 4 | Preparation time: 35 minutes | Cooking time: 10 minutes | Infusing time: 10 minutes
2 cups (500 ml) water
1/3 cup (2 oz./60 g) sugar
1 tablespoon green tea leaves
10 mint leaves
Heat the water and sugar in a deep pan until the sugar dissolves.
Bring to a boil, add the whole peaches, and allow them to poach over a low heat for 10 minutes. Lift them out with a slotted spoon and reserve.
Add the green tea leaves to the syrup while the syrup is still hot, remove from the heat, and allow to infuse for 10 minutes.
Strain the syrup, discarding the tea leaves. Pour the syrup into a large serving bowl and add the mint leaves. Slip the skins off the peaches and add them to the syrup. Chill in the refrigerator until ready to serve.