Food of the Month: Mint Julip Peaches

By Chef Mike Riggs, Ph.D. CEC CCA FMP Culinary Specialist Mise En Place Consulting.
Photography by Jimbob Baird.

After a long tenure, Chef Mike Riggs is retiring as the Culinary Director at Southcentral Kentucky Community and Technical College. He was gracious enough to remake one of his creations so we could get a taste, and have a great recipe to add to our repertoire, as well!


Mint Julep Peaches Recipe

Simple syrup: Combine one cup of water with one cup of sugar over medium heat and stir until the sugar is blended, and the mix begins to slightly thicken.

Add one bunch of fresh mint (don’t be stingy with the mint), and cook until the syrup is infused with the mint flavor. Strain to remove the mint; set aside.

Peaches:  Cut two fresh, ripe peaches in half, and remove the pit. (Jackson’s Orchard has great ones!) Pour the mint syrup into a sauté pan over low heat, and place the peaches face down in the warm mint syrup. Let them soak up the syrup for about 3-4 minutes.

Remove from pan, and put on a plate. Add fresh blackberries.

Combine the mint syrup from the pan with your favorite Kentucky Bourbon; Chef Riggs suggests three parts syrup to one-part bourbon, but combine to your taste.

Pour over the peaches and blackberries; garnish with a mint sprig. This summertime dish is also good with a side of ice cream.