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Peaches & Nectarines with Rosemary & Honey Syrup

Scott Phillips

Yield: Yields 3/4 cup syrup.

Servings: six.

Similar fruits make pleasing salads. Nectarines and peaches, both stone fruit, work well together because of their similar textures.


  • 1/4 cup honey
  • 1/4 cup granulated sugar
  • 1/2 cup water
  • 1 sprig (4-1/2 inches long) fresh rosemary; more for garnish
  • 4 medium white or yellow peaches (or 2 of each)
  • 4 medium white or yellow nectarines (or 2 of each)

Nutritional Information

  • Nutritional Sample Size based on 6 servings
  • Calories (kcal) : 150
  • Fat Calories (kcal): 5
  • Fat (g): 0.5
  • Saturated Fat (g): 0
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 0
  • Cholesterol (mg): 0
  • Sodium (mg): 0
  • Carbohydrates (g): 38
  • Fiber (g): 3
  • Protein (g): 1


  • Combine the honey, sugar, and water in a small saucepan. Bring to a simmer over medium heat, stirring occasionally until the sugar dissolves. Add the rosemary and reduce the heat to low. Cook for 7 minutes to let the rosemary infuse. Strain through a fine sieve, let cool, and refrigerate to chill completely.
  • Just before serving, halve and pit the peaches and nectarines (for the technique, see How to pit a peach). Cut the fruit into 1/4-inch slices and put them in a large serving bowl. Pour on just enough of the rosemary syrup to lightly coat the fruit, about 6 Tbs. Garnish with fresh sprigs of rosemary, if you like.


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