Basil-Cinnamon Peaches

Basil-Cinnamon Peaches

2 Reviews
From: EatingWell Magazine, June/July 2006

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

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 1½ cups water
  • ½ 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
  • ½ cup packed fresh basil leaves, roughly chopped


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  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 ¾ 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.
  • 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.

Nutrition information

  • Per serving: 95 calories; 0 g fat(0 g sat); 1 g fiber; 24 g carbohydrates; 1 g protein; 4 mcg folate; 0 mg cholesterol; 23 g sugars; 17 g added sugars; 245 IU vitamin A; 7 mg vitamin C; 7 mg calcium; 0 mg iron; 2 mg sodium; 149 mg potassium
  • Carbohydrate Servings:
  • Exchanges: ½ fruit, 1 other carbohydrate

Reviews 2

August 24, 2011
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By: EatingWell User
Yummy! I love these peaches. I do wish that the basil came out a little more in the flavor. As it is, the cinnamon is what lingers in my memory. The next time I try these, I'm going to cut back on the cinnamon and the sugar (to 1/3 cup) and ramp up the basil. They're so good, I'm trying to figure out how I can can these for the winter. Pros: The flavor, the color, little added sugar, refreshing Cons: A little too "cinnamon-y", no directions for preserving for long-term storage
August 22, 2010
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By: EatingWell User
These peaches, after chilling, were delicious. The important thing to do is make sure all the peaches are cooked enough. I had one that wasn't as ripe as the others and it should have been cooked just a few minutes longer than the others. But unbelievably refreshing!
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