Peaches & Nectarines with Rosemary & Honey Syrup

Serves six.

Yields 3/4 cup syrup.

To learn more, read:
Use Flavor-Infused Syrups to Make Exceptional Fruit Salads
by Irit Ishai
from Fine Cooking
Issue 65
Last Edit Date: 3/6/2013 4:23:16 PM

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

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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)

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.

nutrition information (per serving):
Size : based on 6 servings; Calories (kcal): 150; Fat (g): 0.5; Fat Calories (kcal): 5; Saturated Fat (g): 0; Protein (g): 1; Monounsaturated Fat (g): 0; Carbohydrates (g): 38; Polyunsaturated Fat (g): 0; Sodium (mg): 0; Cholesterol (mg): 0; Fiber (g): 3;