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Peach-Blackberry Compote with Basil Syrup

  • 20 m
  • 50 m
Patsy Jamieson
“Fresh basil, which has a special affinity with peaches, is the secret ingredient in this sophisticated compote. The basil garnish gives guests a clue to the subtle flavor in the syrup.”


    • ¼ cup sugar
    • 3 tablespoons dry white wine
    • 3 sprigs fresh basil, plus more for garnish
    • 2 2- ½-inch strips orange zest
    • 3 cups sliced peeled peaches, (3-4 medium) (see Tip)
    • 1 cup fresh blackberries
    • 1 tablespoon lemon juice


  • 1 Combine sugar and wine in small saucepan; bring to a simmer. Remove from heat. Add 3 basil sprigs and orange zest; stir to immerse. Cover and let steep for 30 minutes.
  • 2 Strain syrup into a small bowl, pressing on basil and zest to release maximum flavor.
  • 3 Shortly before serving, combine peaches, blackberries, lemon juice and basil-infused syrup in a serving bowl; toss gently to coat. Serve garnished with basil sprigs.
  • Tip: To peel peaches, dip in boiling water for 30 or 40 seconds to loosen their skins. Let cool slightly, then slip off skins with a paring knife.
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