Instructions: Cook first 4 ingredients in heavy small saucepan over low heat, stirring until honey dissolves. Cool completely. (Syrup can be prepared 1 day ahead. Cover and refrigerate.)

Blanch peaches in large pot of boiling water 30 seconds. Drain; rinse under cold water. Slip off skins. Thinly slice peaches. Transfer peaches to large bowl. Gently mix in blueberries and syrup. Refrigerate until well chilled. (Can be prepared 4 hours ahead.)

Spoon compote to serving bowls. Garnish with mint sprigs and serve.

Yield:4 servings.

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