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

Susan Herr
Source: EatingWell Magazine, June/July 2006
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Tips

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 Facts

95.4 calories; protein 0.7g 1% DV; carbohydrates 24.3g 8% DV; exchange other carbs 1.5; dietary fiber 1.1g 4% DV; sugars 23g; fat 0.2g; saturated fatg; cholesterolmg; vitamin a iu 244.8IU 5% DV; vitamin c 6.9mg 12% DV; folate 4mcg 1% DV; calcium 6.8mg 1% DV; iron 0.2mg 1% DV; magnesium 7.7mg 3% DV; potassium 148.7mg 4% DV; sodium 2mg; thiaminmg 2% DV; added sugar 17g.

Reviews (2)

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2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/30/2011
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! Read More
Rating: 4 stars
10/29/2011
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 Read More