Poached Peaches in Rosemary-Honey Syrup

Yield: approx. 4 cups

This rosemary-infused syrup is fragrant and sweet. These peaches make a great topping for Cornmeal-Olive Oil Cake or ice cream.


  • 1 cup sugar
  • 1/4 cup water
  • 2 tablespoons honey
  • 1 tablespoon fresh lemon juice
  • 2 sprigs fresh rosemary
  • 1 to 1 1/2 pounds firm unpeeled ripe peaches (3 to 4), cut into 1/2-inch-thick slices


  1. In a large saucepan, combine the sugar, water, honey and lemon juice and bring to a simmer. Simmer until the sugar is dissolved, about 3 minutes.
  2. Add the rosemary, and simmer until thick and fragrant, 6 to 7 minutes.
  3. Add the peaches. Cook until just tender, about 5 minutes.
  4. Remove from the heat and let cool. Remove the rosemary sprigs. Serve the peaches with the syrup warm or at room temperature.

Source: adapted from www.foodnetwork.com, Emeril Lagasse, 2003

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