At farmers' markets, you can find peaches whose flesh is nearly red, their skin fragile and lightly furred, their flavor intensely perfumed and deep. This recipe, which couldn't be simpler, exemplifies the most important tenet of all French cooking--when you have fabulous ingredients, get out of the way and let them speak for themselves. Chilling the peaches makes them easier to slice nicely and gives a refreshing edge to their flavor.

Susan Herrmann Loomis
Recipe by Cooking Light June 2016

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Credit: Erin Kunkel Styling: Chelsea Zimmer

Recipe Summary

hands-on:
6 mins
total:
6 mins
Yield:
Serves 4 (serving size: 1 1/4 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cut peaches into 1/4-inch-thick slices; arrange in a shallow serving dish. Drizzle with orange flower water, and garnish with mint sprigs. Serve immediately.

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Nutrition Facts

98 calories; fat 0.8g; mono fat 0.3g; poly fat 0.3g; protein 1g; carbohydrates 17g; fiber 2g; sugars 14g.
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