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20 minute dinner recipes

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Basil-Cinnamon Peaches

http://www.eatingwell.com/recipes/basil_cinnamon_peaches.html

From EatingWell:  June/July 2006

Poaching the peach halves in their skins gives the syrup a rosy blush. It's perfect for dunking crunchy Polenta Biscotti.

6 servings | Active Time: 30 minutes | Total Time: 5 1/2 hours (including 4 hours chilling time)

Ingredients

Preparation

  1. 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.
  2. 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.
  3. 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.

Nutrition

Per serving : 85 Calories; 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