A quick syrup flavored with fresh rosemary transforms simple slices of peaches and nectarines into an elegant dessert.–Irit Ishai
Peaches and Nectarines with Rosemary and Honey Syrup
Ingredients
Email Grocery ListDirections
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.
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.
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.
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Peaches and Nectarines with Rosemary and Honey Syrup Recipe © 2009 Irit Ishai. Photo © 2009 Scott Phillips. All rights reserved. All materials used with permission.
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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.