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.
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.
2 Reviews for Basil-Cinnamon Peaches
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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