Peaches are one of summer’s great treasures. Drizzled with a bit of balsamic vinegar, mint and toasted silvered almonds, they make an easy “low cook” dessert for those hot summer nights. Or anytime that you need a gluten / dairy free desssert.
Let’s get cooking!
Toast 1/8 C slivered almonds. Personally, I like to spread them in a single layer on a baking sheet and place them in a cold oven. I heat the oven to 350 degrees and wait 20 minutes. For me, this is much more predictable than toasting the nuts in a skillet.
Bring a large pot of water to boil. Fill a large bowl with cold water and several ice cubes. Wash and set out one peach for each diner. The peaches should be ripe, but firm. Use a paring knife to cut a small X shape in the bottom of each peach. Place the peaches in the boiling water for about two minutes. Using a slotted spoon, remove each peach from the boiling water and plunge in the ice water. Starting at the X, peel the skin from the peaches. If the skin doesn’t come off easily, return to the boiling water for an additional 30-60 seconds.
Slice the peaches.
Wash and set aside one large mint leaf for each peach. Stack the mint leaves on top of one another. Tightly roll lengthwise and cut into thin strips (“chiffonade”).
You are mised out!
Chill the sliced peaches in the fridge for at least one hour.
When you are ready to serve, toss the peaches with the mint. Place a serving on the plate and drizzle a bit of good-quality balsamic vinegar over the top. Finish with a sprinkle of the toasted slivered almonds.