Instructions: Combine sugar, water, peppercorns, cumin, coriander and fennel seeds, cloves and cardamom in pot just large enough to hold peaches. Cover and bring to boil over high heat. Add peaches, lower heat to medium and simmer, uncovered, 8 minutes. Turn peaches over and simmer 5 minutes.

Transfer peaches to plate and cook liquid until reduced by about half, until like thin syrup, about 15 minutes. Pour liquid through strainer into 2-quart container and add (optional) orange flower water.

Slip skins from peaches while still warm. Halve peaches from tip to stem, remove stone and place peach halves in syrup. Chill 1 hour.

To serve, place peach halves and syrup in bowls and garnish with mint.

This recipe yields 4 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.