Peaches in Rosemary Glaze
By July 19, 2018
I love peaches, but it seems like I buy them rock hard and then the next time I check them, they are rotten! I feel like there is a 20-minute window to eat perfect peaches! These Peaches in Rosemary Glaze are so simple and the perfect way to eat them. You can use them with ice cream, yogurt or in a tart. This recipe is inspired by Yotam Ottolenghi.
- Prep: 10 mins
- Cook: 5 mins
Directions
1Cut the peaches into ⅓ to ½-inch slices, then set aside.
2To a wide non-stick pan, add the apricot jam, the lemon juice, and water, and mix with a spatula or wooden spoon until no large clumps of jam remain. Pick the rosemary leaves off the stem, and add them to the pan.
3Heat the apricot-rosemary mixture on medium until it just starts to bubble, then turn the heat to low. Cook, stirring, until it reduces to a glossy glaze, fragrant with rosemary - this should take no more than 3-5 minutes on low.
4Add the fresh peach slices, and toss gently to combine.
Recipe by DIANA @CRAFT_AND_MUSE
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