Lettuce Patch Gardens Sustainably grown artisan vegetables Colorado Springs, Colorado

Peaches & Nectarines with Rosemary & Honey Syrup
 
Similar fruits make pleasing salads. Nectarines and peaches, both stone fruit, work well together because of their similar textures. You can use just peaches or just nectarines if you cannot find both.
 
1/4 cup honey
1/4 cup granulated sugar, or equivalent natural sweetener
1/2 cup water
1 sprig (4-1/2 inches long) fresh rosemary; 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-inch slices and put them in a large serving bowl. Pour on just enough of the rosemary syrup to lightly coat the fruit, about 6 tablespoons. Garnish with fresh sprigs of rosemary, if you like.
 
Serves 6. Makes 3/4 cup.
From: Fine Cooking #65, pp. 52-55
 
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