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Peach-Blackberry Compote with Basil Syrup
“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
1Combine 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.
2Strain syrup into a small bowl, pressing on basil and zest to release maximum flavor.
3Shortly 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.