Basil-Cinnamon Peaches

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Basil-Cinnamon Peaches

Basil-Cinnamon Peaches

Poaching the peach halves in their skins gives the syrup a rosy blush. It's perfect for dunking crunchy Polenta Biscotti.

Serves 6

Prep Time 30 min

Total Time 330 min.

Ingredients

  • 1 1/2 cups water
  • 1/2 cup sugar
  • 3 strips lemon zest, (1-by-2-inch strips; see Tip)
  • 2 tablespoon lemon juice
  • 1 3-inch pie cinnamon stick
  • 3 ripe but firm medium peaches, halved lengthwise and pitted
  • 1/2 cup packed fresh basil leaves, roughly chopped

Cooking Directions

Step 1

Combine water, sugar, lemon zest, lemon juice and cinnamon stick in a large non-reactive saucepan (see Note); bring to a simmer over medium-high heat, stirring often, until the sugar dissolves. Add peach halves. Return to a brisk simmer, cover the pan and simmer, turning the peaches occasionally, until they are tender when pierced with a skewer or paring knife and the skins are loosened, 20 to 25 minutes (depending on the ripeness of the peaches). Transfer the peaches to a plate with a slotted spoon.

Step 2

Return the liquid to a boil and cook until reduced to about 3/4 cup, 10 to 12 minutes. Remove from the heat, stir in basil and let cool to room temperature, about 40 minutes.

Step 3

Slip off and discard the peach skins. Place the peaches in a storage container and strain the cooled syrup over them. Cover and chill for at least 4 hours.


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