Recipe courtesy of the New Jersey Department of Agriculture.

Find more seasonal recipes at state.nj.us/jerseyfresh.

2 lbs. Jersey peaches
1/4 cup sugar
grated peel of 1 lemon
1/2 cup white wine
1 cup water
fresh mint

Blanch peaches in hot water and remove skins. Halve and slice. Dissolve the sugar in water, boil for a few minutes, then add peaches and lightly poach. Let cool, then puree in a blender. Add wine and lemon peel and chill well. Serve chilled; garnish with sprigs of mint.

(Serves 4.)

And, if you’re a peach lover, be sure to visit the New Jersey Peach Council’s website at jerseypeaches.com.