Basil-Cinnamon Peaches - 22g Carbs, 1g Fiber
From Eating Well Magazine
Yield: 6 servings
Active Time: 30 minutes
Total Time: 5 1/2 hours (including 4 hours chilling time)
Ease of preparation: Easy
Poaching the peach halves in their skins gives the syrup a
rosy blush. It’s perfect for dunking crunchy Polenta Biscotti.
1 1/2 cups water
1/2 cup sugar
3 strips lemon zest (1-by-2-inch strips; see Tip)
2 Tbsp lemon juice
1 3-inch piece cinnamon stick
3 ripe but firm medium peaches, halved lengthwise and pitted
1/2 cup packed fresh basil leaves, roughly chopped
1. 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.
2. 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.
3. 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.
Per serving:
85 Calories, 0g Fat (0g Sat, 0g mono), 0mg Cholesterol, 22g Carbs,
0g Protein, 1g Fiber, 1mg Sodium, 100mg Potassium
Exchanges: 1/2 fruit, 1 other Carbs, 1 1/2 Carbohydrate Servings
Citrus zest tip:
Use a vegetable peeler to easily remove strips of the outer skin
(zest), leaving the bitter white pith behind. 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.
Refrigerate in an airtight container for up to 3 days.