Poaching the peach halves in their skins gives the syrup a rosy blush. It's perfect for dunking crunchy Polenta Biscotti.
Active Time: 30 minutes |
Total Time: 5 1/2 hours (including 4 hours chilling time)
1 1/2 cups water
1/2 cup sugar
3 strips lemon zest (1-by-2-inch strips; see Tip)
2 tablespoons lemon juice
1 3-inch piece cinnamon stick
3 ripe but firm medium peaches, halved lengthwise and pitted
1/2 cup packed fresh basil leaves, roughly chopped
Combine water, sugar, lemon zest, lemon juice and cinnamon stick in a large nonreactive saucepan (see Note); bring to a simmer over medium-high heat, stirring often, until the sugar dissolves. Add peach halves. Return to a brisk simmer, cover the pan and simmer, turning the peaches occasionally, until they are tender when pierced with a skewer or paring knife and the skins are loosened, 20 to 25 minutes (depending on the ripeness of the peaches). Transfer the peaches to a plate with a slotted spoon.
Return the liquid to a boil and cook until reduced to about 3/4 cup, 10 to 12 minutes. Remove from the heat, stir in basil and let cool to room temperature, about 40 minutes.
Slip off and discard the peach skins. Place the peaches in a storage container and strain the cooled syrup over them. Cover and chill for at least 4 hours.
Per serving :
0 g Fat;
0 g Sat;
0 g Mono;
0 mg Cholesterol;
22 g Carbohydrates;
0 g Protein;
1 g Fiber;
1 mg Sodium;
100 mg Potassium
1 1/2 Carbohydrate Serving
Exchanges: 1/2 fruit, 1 other carbohydrate
Tips & Notes
Make Ahead Tip: Refrigerate in an airtight container for up to 3 days.
Tip: Use a vegetable peeler to easily remove strips of the outer skin (zest), leaving the bitter white pith behind.
Note: A nonreactive pan—stainless steel, enamel-coated or glass—is necessary when cooking acidic foods, such as lemon, to prevent the food from reacting with the pan. Reactive pans, such as aluminum and cast-iron, can impart an off color and/or off flavor in acidic foods.