Photo: Erin Kunkel Styling: Chelsea Zimmer
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.
How to Make It
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.
