1 hour ago
Wednesday, September 10, 2014
I think this will be my last peach post of the season. :(
I certainly have gotten my money's worth this year.
Though we are supposed to be in fall mode, I am still seeing beautiful summer produce at the farmer's markets........plums, peaches, and tomatoes. Don't give up yet!
It's time to take down my basil plants, they are getting lanky, and starting to flower.
Pesto is made and in the freezer.
With the leftover basil, I made a basil lime syrup.
Poured over grilled peaches, this stuff is ridiculous! I added in some fresh mozzarella and opal basil from the garden to make a great last of the season salad.
Grilled Peaches w/ Mozzarella & Arugula:
2 ripe peaches (not mushy), sliced in half, pit removed
ball of fresh mozzarella (the kind packed in water)
fresh basil leaves
Basil Lime Syrup: (great for cocktails too)
1 cup of white sugar
1 cup of water
1/2 cup of fresh basil leaves
juice of 1 lime and zest
Simmer the mixture in a small saucepan until the sugar dissolves. Let steep 10 minutes and cool down. The longer you let the basil leaves steep, the stronger the flavor will be.
Strain the basil leaves out of the syrup and pour into a jar. Keep in the fridge for up to 2 weeks.
Using an oiled grill pan, grill the peaches flesh side down for about a minute or two, without disturbing.
When you achieve nice grill marks, you are done. Let the peaches cool before slicing.
Plate along with torn fresh mozzarella, fresh herbs and arugula.
Drizzle some of the basil lime syrup over the plate and enjoy!