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A Southwest Summer: Peaches in Honey Syrup

A Southwest Summer: Peaches in Honey Syrup
A Southwest Summer: Peaches in Honey Syrup
Chef Larry Edwards/Casa de Cuisine

For many people it is not officially Summer until they have tasted a fresh peach. Throughout America peaches are a staple flavor of Summer and out here in the great American Southwest, we do in fact grow some wonderful peaches. Another of our wonderful Summer flavor staples out here is fresh organic honey -- so it only makes sense that when it comes to a true Southwest dessert, we combine these two gifts of Mother Nature.

Peaches in Honey Syrup really is a perfect Summer dessert as it is both light and a palate cleanser. It is a perfect ending to a grilled dinner out on the patio or deck. You can use any variety of peach for this dessert, however the yellow variety will make the dish more visually appealing. What you do not want to use are the various canned varieties of peaches as their texture will not appeal to the tongue and their taste is as far from natural as possible.

Simple! Easy! Delicious!

Ingredients needed to make Peaches in Honey Syrup (serves 4):

  • 4 peaches
  • 2 Tbs. minced mint
  • 2 Tbs. honey
  • ¼ cup sugar

Steps:

  1. Place the peaches into a pot of boiling water and cook 1 minute. Rove the peaches to a bowl of ice water.
  2. Peel the peaches. Cut each peach in half and remove and discard the pit.
  3. Place the peach halves into a heat-proof plate, cut-side down, and sprinkle with the mint.
  4. Bring 3 cups of water to a boil in a steamer. Place the plate of peaches in the steamer, cover and steam 7 minutes.
  5. In a small skillet over medium heat combine the honey, sugar and ½ cup of water. Bring to a boil and stir until it forms a syrup.
  6. Remove the peaches from the steamer and place, cut-side down, on serving plates.
  7. Spoon the honey syrup over the peaches and serve.

The new cookbook from Chef Larry Edwards is now available from Amazon.com and bookstores worldwide. One of the most anticipated cookbooks of the year, "Edwardian Cooking: Inspired by Downton Abbey's Elegant Meals."