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Peaches & Nectarines with Rosemary & Honey Syrup

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Serves six.

Yields 3/4 cup syrup.

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)

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): fat g 0.5; Fat Calories (kcal): 5; Saturated Fat (g): sat fat g 0; Protein (g): protein g 1; Monounsaturated Fat (g): 0; Carbohydrates (g): carbs g 38; Polyunsaturated Fat (g): 0; Sodium (mg): sodium mg 0; Cholesterol (mg): cholesterol mg 0; Fiber (g): fiber g 3;

Photo: Scott Phillips

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