Peach-Blackberry Compote with Basil Syrup
There is a secret ingredient in this sophisticated summer fruit compote -- it is fresh basil, which has a special affinity with peaches. The basil garnish is a clue to the subtle yet distinctive flavor in the syrup.
1/4 cup sugar
3 tablespoons dry white wine
3 sprigs fresh basil, rinsed
2 (2-inch) strips scrubbed orange zest
3 cups sliced peeled peaches* (1 1/2 pounds, 3-4 medium)
1 cup fresh blackberries, rinsed
1 tablespoon lemon juice
Basil sprigs for garnish
1 In small saucepan, combine sugar and wine. Bring to a simmer. Remove from heat. Add 3 basil sprigs and orange zest; stir to immerse. Cover and let steep 30 minutes.
2 Pass syrup through a strainer into a small bowl, pressing on basil and zest to release maximum flavor.
3 In large bowl, combine peaches, blackberries and lemon juice. Add basil-infused syrup and toss gently to coat. Garnish with basil sprigs.
4 (1-cup) servings.
Preparation time: 20 minutes. Ready to serve: 50 minutes.
Per serving:
TIP *To peel peaches, dip them into boiling water for a few seconds, then slip off skin.
1 comment:
Re substituting nectarines for nectarines peaches: Great idea! Just make sure that they are ripe and juicy. The key thing in this recipe is the way the basil complements the sweet, fragrant peaches. Nectarines have similar fragrance and should work well. This will save you the step of peeling the peaches.
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