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.

Nutirion Profile: Diabetes Appropriate Gluten Free Diet Healthy Weight Heart Healthy Low Calorie Low Cholesterol Low Sat Fat Low Sodium

Serves Prep Time Total Time
6 30 min 5 hr 30 min

Directions

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 Instruction

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.


Nutrition

  • 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