Peaches and Nectarines with Rosemary and Honey Syrup
Ingredients
Directions
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.
Recipe Testers' Reviews
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.
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This is a stunning little dessert. It is summer. The syrup is simplicity itself, both subtle and elegant, and I suspected it was flexible, too. It worked beautifully and deliciously to sweeten iced tea. The next time I made the syrup (a double batch!), I added three strips of orange zest (because I had some and I hate to waste) and a few whole allspice berries. This was drizzled over some not-sweet-enough fruit crostini. It was the perfect boost. And just yesterday, I decided to enhance white sangria with the syrup…yes, please! Oh, the possibilities….
Wonderful, Marcia! Thank you so much for sharing all of these potential uses with us.