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Basil-Cinnamon Peaches Recipe

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1Basil-Cinnamon Peaches Recipe Empty Basil-Cinnamon Peaches Recipe on 30th June 2010, 10:24 pm

Basil-Cinnamon Peaches Recipe

Nutritional Info (Per serving):
Calories: 85, Saturated Fat: 0g, Sodium: 1mg, Dietary Fiber: 1g, Total Fat: 0g, Carbs: 22g, Cholesterol: 0mg, Protein: 0g
Carb Choices: 1.5

Prep Time: 15 mins
Cook Time: 37 mins
Rest Time: 4 h 40 mins
Total Time: 5 h 32 mins

1 1/2 cup(s) water
1/2 cup(s) sugar, granulated
3 piece(s) lemon peel, 1-by-2-inch strips
2 tablespoon lemon juice
1 piece(s) cinnamon sticks, 3-inches long
3 medium peach(es), ripe, but firm, halved lengthwise and pitted
1/2 cup(s) basil, fresh, roughly chopped

1. Combine water, sugar, lemon zest, lemon juice and cinnamon stick in a large non-reactive saucepan; bring to a simmer over medium-high heat, stirring often, until the sugar dissolves.

2. 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.

3. 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.

4. 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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