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    Nutrition Info . . .

    NutrientsCarbohydrates, Cellulose
    VitaminsA, C

    Ingredients Jump to Instructions ↓

    1. :

    2. 5 large ripe peaches

    3. 3 large fresh sprigs rosemary

    4. Juice of 1 lemon

    5. 1/2 cup granulated sugar

    6. 1/2 teaspoon cinnamon

    7. 1/2 pint strawberries, hulled

    Instructions Jump to Ingredients ↑

    1. Peel four peaches, cut into chunks and place in stockpot.

    2. Tie rosemary in cheesecloth.

    3. Add to peaches with lemon juice, sugar, cinnamon and 3 cups water. Bring to boil.

    4. Reduce heat to medium low.

    5. Simmer until peaches are tender, about 20 minutes. Discard rosemary.

    6. Puree strawberries in food processor until liquid.

    7. Pass through a fine strainer twice. Discard pulp and seeds. Set aside.

    8. Strain peaches, reserve liquid and puree pulp until smooth.

    9. Add half the liquid to peach puree. Process.

    10. Transfer peach puree to a large bowl.

    11. Stir in remaining liquid and place in an ice water bath, stirring occasionally, until cold, about 20 minutes.

    12. Remove from ice water. Whisk in strawberry puree.

    13. Peel remaining peach and slice for garnish.


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