Here it is:
* Exported from MasterCook *
Peaches & Nectarines w/Rosemary & Honey Syrup
Recipe By :Irit Ishai
Serving Size : 6 Preparation Time :0:00
Categories : A List Fruits-Vegetables
Amount Measure Ingredient -- Preparation Method
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1/4 cup honey
1/4 cup granulated sugar
1/2 cup water
1 sprig fresh rosemary (4 1/2" long), 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. Cut the fruit into 1/4" 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.
Source:
"Fine Cooking, Jun/Jul '04"
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* Exported from MasterCook *
Peaches & Nectarines w/Rosemary & Honey Syrup
Recipe By :Irit Ishai
Serving Size : 6 Preparation Time :0:00
Categories : A List Fruits-Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup honey
1/4 cup granulated sugar
1/2 cup water
1 sprig fresh rosemary (4 1/2" long), 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. Cut the fruit into 1/4" 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.
Source:
"Fine Cooking, Jun/Jul '04"
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