| Fine Cooking Grilling: 101 Sizzling Summer Recipes | Taunton Press, 2009 | Serves 6, yields 3/4 cup syrup
A quick syrup flavored with fresh rosemary transforms simple slices of peaches and nectarines into an elegant dessert.—Irit Ishai
Active time: 15 minutes | Total time: 25 minutes.
Peaches and Nectarines with Rosemary – Honey Syrup Recipe
Ingredients
- 1/4 cup honey
- 1/4 cup granulated sugar
- 1 sprig (4 1/2 inches long) fresh rosemary, more for garnish
- 4 medium white or yellow peaches
- 4 medium white or yellow nectarines
Directions
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1. Combine the honey, sugar, and 1/2 cup water in a small saucepan. Bring to a simmer over medium heat, stirring occasionally until the sugar dissolves.
2. Add the rosemary and reduce the heat to low. Cook for 7 minutes to let the rosemary infuse. Strain through a fine sieve, let cool, and refrigerate to chill completely.
3. Just before serving, halve and pit the peaches and nectarines. Cut the fruit into 1/4 inch slices and put them in a large serving bowl. Pour on just enough of the rosemary syrup to lightly coat the fruit, about 6 tablespoons. Garnish the peaches and nectarines with fresh sprigs of rosemary, if you like.
- Grilled White Peaches Recipe with Honey Balsamic Glaze from White on Rice Couple
- Strawberry and Nectarine Crisp from Former Chef
- Honey-and Lavender-Glazed Fruit from Leite’s Culinaria
- Nectarine Sorbet from Leite’s Culinaria
Peaches and nectarines with rosemary – honey syrup recipe © 2009 The Taunton Press, Inc. Photo © 2009 Scott Phillips. All rights reserved.
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[Brenda Carleton] Rosemary pairs so nicely with so many things, so I was excited to try it with peaches and nectarines. Well, it works! The sweet honey syrup with a hint of rosemary is delightful. This opens up all sorts of other possibilities, including infusing the syrup with lavender, basil, or lemongrass. My husband and I are going to have it with blueberries later this evening, as blueberries love rosemary. I would think guests would really enjoy this for breakfast, perhaps with some Greek yogurt and toasted hazelnuts.