Price Chopper Recipes
http://www.pricechopper.com/Recipes/Detail/30164/
Basil-Cinnamon Peaches
Poaching the peach halves in their skins gives the syrup a rosy blush. It's perfect for dunking crunchy Polenta Biscotti.
Yield: 6 servings
Preparation Time: 5 1/2 hours (including 4 hours chilling time)
Ingredients
| 1 1/2 | cups | water | |
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| 1/2 | cup | sugar | |
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| 3 | strips | lemon zest (1-by-2-inch strips; see Tip) | |
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| 2 | Tablespoons | lemon juice | |
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| 1 | cinnamon stick (3-inch piece) | ||
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| 3 | ripe but firm medium peaches, halved lengthwise and pitted | ||
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| 1/2 | cup | packed fresh basil leaves, roughly chopped | |
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Nutrition Facts
Yield: 6 servings
Approximate Nutrient Content per serving:
| Calories: | 85 | |
| Calories From Fat: | 0 | |
| Total Fat: | 0g | |
| Saturated Fat: | 0g | |
| Cholesterol: | 0mg | |
| Sodium: | 1mg | |
| Total Carbohydrates: | 22g | |
| Dietary Fiber: | 1g | |
| Protein: | 0g |
Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.
Directions:
Combine water, sugar, lemon zest, lemon juice and cinnamon stick in a large non-reactive saucepan (see Note); bring to a simmer over medium-high heat, stirring often, until the sugar dissolves. Add peach halves.
Return to a brisk simmer, cover the pan and simmer, turning the peaches occasionally, until they are tender when pierced with a skewer or paring knife and the skins are loosened, 20 to 25 minutes (depending on the ripeness of the peaches).
Transfer the peaches to a plate with a slotted spoon. Return the liquid to a boil and cook until reduced to about 3/4 cup, 10 to 12 minutes. Remove from the heat, stir in basil and let cool to room temperature, about 40 minutes.
Slip off and discard the peach skins. Place the peaches in a storage container and strain the cooled syrup over them. Cover and chill for at least 4 hours.
Tip:
Use a vegetable peeler to easily remove strips of the outer skin (zest), leaving the bitter white pith behind.
Note:
A non-reactive pan--stainless steel, enamel-coated or glass--is necessary when cooking acidic foods, such as lemon, to prevent the food from reacting with the pan. Reactive pans, such as aluminum and cast-iron, can impart an off color and/or off flavor in acidic foods.
Price Chopper Recipes
http://www.pricechopper.com/Recipes/Detail/30164/
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