Poaching the peach halves in their skins gives the syrup a rosy blush. It's perfect for dunking crunchy Polenta Biscotti.
Nutirion Profile: Diabetes Appropriate Gluten Free Diet Healthy Weight Heart Healthy Low Calorie Low Cholesterol Low Sat Fat Low Sodium
||5 hr 30 min
- 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
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.
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.
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.
- Serving: Per serving
- Calories: 85
- Carbohydrates: 22g
- Fat: 0g
- Protein: 0g
- Dietary Fiber: 1g
- Saturated Fat: 0g
- Monounsaturated Fat: 0g
- Cholesterol: 0mg
- Potassium: 100mg
- Sodium: 679mg
- Exchanges: 1/2 fruit, 1 other carbohydrate
- Carbohydrate Servings: 1 1/2
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