6peachesaccording to their size +/- 700 gr of fruit
20 to 30grcaster sugar
3sprigsfresh mintwith at least a dozen leaves on each sprig
Peel peaches and remove pits. Cut into slices.
In a saucepan, cook (or should I say poach ?) peaches in water with sugar. If peaches are ripe, 20 gr should be enough. Otherwise, increase the amount of sugar slightly. Bring to the boil. At the first broth, turn down the heat and let cook for a few minutes over low heat (5 to 10 minutes maximum).
Turn off the heat and dip in 2 mint sprigs. Keep the rest for decoration. When the preparation has reached room temperature, put in the refrigerator and let the mint infuse for at least 1 hour.
Serve chilled (after having removed the mint sprigs). Decorate with the remaining mint leaves.