Peaches in Basil Syrup

I knew I wanted to combine peaches and basil for a tasty summer dessert, but none of the recipes I came across seemed quite right. I wanted something simple, something that would really focus on these delicious, seasonal ingredients – peaches from the farmers market and basil from my garden. So I created my own easy recipe. Basil leaves pureed with orange juice and honey then poured over peaches (I actually used a mix of peaches and nectarines). You only need a handful of ingredients and a couple of minutes of work to create this delicious concoction – great eaten plain but absolutely fantastic served over strained yogurt (straining yogurt makes it extra thick and creamy, just perfect for desserts). A wonderful little celebration of summer!

Peaches in Basil Syrup
Yield: 6 – 8 servings

Ingredients:

• 1 cup basil leaves
• 1/4 cup orange juice
• 2 Tbsp honey
• 3 – 4 peaches (or nectarines), roughly chopped
• strained yogurt (optional)*

*Spoon a container of yogurt into a cheesecloth-lined strainer placed over a bowl, and let drain in the refrigerator overnight. You can also use Greek yogurt.

Method:

1. In a blender or using an immersion blender, combine 1 cup basil leaves, 1/4 cup orange juice, and 2 Tbsp honey, and puree until smooth.
2. Pour the basil mixture over 3 – 4 peaches (or nectarines), roughly chopped, and let marinate for at least 15 minutes and up to overnight.
3. Serve over strained yogurt, if using. The peaches can also be served over ice cream or eaten plain. Drizzle with a little extra honey, if desired.