Fresh basil, which has a special affinity with peaches, is the secret ingredient in this sophisticated compote. The basil garnish gives guests a clue to the subtle flavor in the syrup.
- 1/4 cup sugar
- 3 tablespoons dry white wine
- 3 sprigs fresh basil, plus more for garnish
- Two 2-1/2-inch strips orange zest
- 3 cups sliced peeled peaches (3 to 4 medium) (see Tip)
- 1 cup fresh blackberries
- 1 tablespoon lemon juice
- Tip: To peel peaches, dip in boiling water for 30 or 40 seconds to loosen their skins. Let cool slightly, then slip off skins with a paring knife.
Combine the sugar and wine in small saucepan; bring to a simmer. Remove from the heat. Add 3 basil sprigs and orange zest; stir to immerse. Cover and let steep for 30 minutes.
Strain the syrup into a small bowl, pressing on the basil and zest to release maximum flavor.
Shortly before serving, combine the peaches, blackberries, lemon juice and basil-infused syrup in a serving bowl; toss gently to coat. Serve garnished with basil sprigs.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
129 calories; 0g total fat; 0g total saturated fat; 0mg cholesterol; 1mg sodium; 30g carbohydrates; 4g fiber; 2g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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