Peaches & Nectarines with Rosemary & Honey Syrup
by Irit Ishai
Similar fruits make pleasing salads. Nectarines and peaches, both stone fruit, work well together because of their similar textures.
Serves six.
Yields 3/4 cup syrup.
To learn more, read the article:
Use Flavor-Infused Syrups to Make Exceptional Fruit Salads
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;
photo: Scott Phillips
From Fine Cooking 65
, pp. 52-55
June 1, 2004
