Peaches and Nectarines with Rosemary and Honey Syrup

by Irit Ishai
from 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

convert 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

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Method
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.

Recipe © 2009 The Taunton Press, Inc. All rights reserved.
© 2009 Leite’s Culinaria, Inc. All rights reserved. Terms of use.