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This simple recipe for macerated peaches is magical. A few quick steps will turn this fruit into an easy-as-pie, satisfying dessert.
Summer in Texas, and the peaches are everywhere. The smell of them – and the nectarines – gets me every time I walk through the farmer’s market or the produce section at the grocery store.
The thing is, sometimes they’re juicy and sweet and amazing, just what a summer peach should be. And sometimes they’re too crunchy or mealy or just un-juicy, leaving a little bit to be desired.
I’ve got a trick for all the peaches (and the nectarines, too): Macerate them. When you slice the fruit and mix it up with a teeny bit of sugar and some lemon juice, it makes every peach taste juicy and delicious. Like magic. Adding some minced fresh mint takes them over the top. Yum.
We make macerated peaches so much that we call them “The Peaches,” like, “Let’s make the peaches tonight!” During the week, when we want something dessert-y but light. When we entertain, to spoon over lemon pound cake or angel food cake. And also when we want something special-looking, we’ll layer the peaches with cream for a super simple, makeshift trifle.
Macerated peaches – “The Peaches” – are as simple as you can get beyond eating a peach out of your hand. But it just so happens that this easy-as-pie effort is transformative. You’ll never be bothered with less-than-perfect peaches again.
5 or 6 peaches, sliced
1 tablespoon sugar
1 teaspoon minced fresh mint
Place the peaches in a glass bowl. With a spoon, sprinkle the sugar over them. Squeeze the lemon juice over them. Add the mint and toss everything together. Cover the bowl with plastic wrap, and let the peaches sit for an hour or so, either in the fridge or at room temperature. Toss again before serving to coat the peaches evenly in the syrupy juice.