Grilled Peach Salad w/ Mozzarella & Basil Lime Syrup

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!


My thoughts exactly. I waited, and waited for "good" peaches. Now everyone is thinking pumpkin and apples. I love both, but let put the brakes on and enjoy these peaches.

I love the idea of basil syrup. I going to the kitchen and make it now.

Melodie Monberg said…
This looks amazing. I was wondering what I should do with my basil. How long does the basil syrup last? Could I freeze it you think?
Stacey Snacks said…
The last time I made the basil simple syrup (for a basil pound cake) it lasted about 2 weeks in the fridge, and I used it for cocktails (vodka and gin).

I just looked up "freezing simple syrup", and anyone who has frozen the syrup, has had great success!

It's so yummy.
Melodie Monberg said…
Thanks. I'm going to try freezing it as we got our first snow last night and my basil is staring me in my kitchen! (C'mon Colorado...not yet!)