Similar fruits make pleasing salads. Nectarines and peaches, both stone fruit, work well together because of their similar textures.
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):
based on 6 servings, Calories
0.5, Fat Calories
5, Saturated Fat
1, Monounsaturated Fat
38, Polyunsaturated Fat
Photo: Scott Phillips