- 1/4 whole blanched almonds
- 4 medium freestone peaches
- 1 cup water
- 1 cup sugar
- 2 mint sprigs
- 1/4 cup Petit Suisse, fromage blanc, or creme fraiche
- 2 tablespoons shredded mint
- Preheat the oven to 350 degrees F. Spread the almonds in a pie plate. Toast for about 5 minutes, or until the almonds are lightly golden. Let cool.
- Meanwhile, using a sturdy vegetable peeler, peel the peaches; transfer the skins to a small saucepan. Add the water, sugar and mint sprigs and bring to a boil. Reduce the heat to moderately low and simmer for 10 minutes.
- Cut the peaches into small wedges and transfer them to a heatproof bowl. Strain the syrup over the peach wedges and let stand for 5 minutes. Divide the peaches among 4 bowls and spoon the syrup on top. Garnish each serving with the Petit Suisse, sprinkle with the toasted almonds and shredded mint and serve.