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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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Recipe Summary test

total:
5 hrs 30 mins
Servings:
6
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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 calories; protein 0.7g; carbohydrates 24.3g; dietary fiber 1.1g; sugars 23g; fat 0.2g; vitamin a iu 244.8IU; vitamin c 6.9mg; folate 4mcg; calcium 6.8mg; iron 0.2mg; magnesium 7.7mg; potassium 148.7mg; sodium 2mg; added sugar 17g.
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