Monday, July 30, 2012

Peaches with Sweet Basil Syrup

Last night I made the perfect summer dinner. None of the dishes were particularly related to each other, but they were all made with ingredients fresh from the farmer's market, topped with basil and parsley (the only things the squirrels haven't shown interest in) from my garden. For dessert: fresh peaches in a lovely basil-infused syrup, uninhibited by butter or flour. Just peaches as they were meant to be during July, simple and sweet. 

Peaches with Sweet Basil Syrup
Recipe by Kelly
Picture by Kelly

1 cup water
1 cup sugar
4-5 peaches
5-6 large basil leaves*
whipped cream

  1. In a small pan, combine the water and sugar and bring to a simmer, stirring until sugar dissolves. Remove from heat and add basil. Let steep, uncovered, until the flavor is infused (taste it).  
  2. Meanwhile, remove skins from peaches by blanching (cut a small X in the bottom of each peach; bring a pot of water to a boil and drop peaches in. Boil about 1 minute and remove peaches from boiling water, plunging them immediately into cold water). Peel skins and thinly slice peaches.
  3. Pour syrup over peaches. Let stand or serve immediately topped with whipped cream (If you have extra syrup, put it in a jar and keep it in the fridge for weeks).
*Try mint in place of basil. You might also add or substitute blackberries, raspberries, strawberries, blueberries, etc. 

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