35 minutes
A delightful summer drizzle made with ripe peaches, raspberries, and a touch of rosemary.
cups
cups
Fresh Rosemary Sprigs, 4-inch long
each
Very Ripe Peaches, peeled, pitted, and cut into chunks
0 lb
Fresh Or Mostly Thawed Frozen Raspberries
cups
teaspoons
Kosher Salt, tiny
pinches
1. Make the Syrup
Start by combining the granulated sugar and water in a small saucepan. Bring the mixture to a boil, stirring occasionally until the sugar is completely dissolved. Let it boil for about a minute.
2. Add Rosemary
Add the fresh rosemary sprigs to the hot syrup. Remove the saucepan from the heat and let the rosemary steep for 15 to 25 minutes. Taste periodically to ensure the rosemary flavor is prominent but not overpowering. Once satisfied, discard the sprigs.
3. Prepare Fruit Purée
While the syrup is steeping, place the very ripe peach chunks and fresh or mostly thawed frozen raspberries in a food processor or blender. Blend until you achieve a slightly chunky purée.
4. Combine Syrup and Purée
After discarding the rosemary, measure out 2/3 cup of the infused syrup and add it to the fruit purée. Blend again until well combined.
5. Add Lemon Juice and Salt
Add a teaspoon of fresh lemon juice and a tiny pinch of kosher salt to the mixture. Taste and adjust by adding more lemon juice or syrup if needed.
6. Chill and Store
Transfer the sauce to an airtight container and chill it in the refrigerator. The sauce will keep in the fridge for up to 5 days or can be frozen for up to 2 months.
For a twist on the core recipe, use a mix of citrus fruits like oranges and grapefruits sweetened with honey and infused with rosemary. This can be used to complement a Greek yogurt parfait or as a glaze for a citrusy cake.
Swap peaches and rosemary for mixed berries (like strawberries, blackberries, and blueberries) and fresh mint. This variant is perfect for drizzling over chocolate desserts or vanilla ice cream.
Use cherries as the fruit, balsamic vinegar for added depth, and basil for the herbaceous note. This drizzle can elevate a simple vanilla panna cotta or be used as a glaze for duck breast.
Replace peaches and raspberries with apples and infuse with cinnamon sticks instead of rosemary. This compote is excellent as a topping for pancakes, waffles, or oatmeal.
Use mangoes instead of peaches and raspberries, lime juice for the acid, and cilantro for the herb essence. Drizzle it over grilled fish or use it to add a sweet-citrus note to a tropical salad.
Choose ripe but firm peaches and fresh, plump raspberries for the best texture and sweetness in your drizzle.
Taste and adjust the sweetness or acidity of your syrup, using lemon juice to brighten or sugar to mellow as needed.
Aim for a syrupy consistency that coats a spoon, remembering that it will thicken upon cooling.
Aim for even slices for uniform cooking, and consider blanching for easy peeling if a smoother texture is desired.
Cook peaches and raspberries over medium heat, stirring gently to achieve the right texture.
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