Peach and blackberry dessert with basil syrup
4 servings
30 minutes
This elegant dessert combines the juiciness of peaches, the tartness of blackberries, and the aromatic freshness of basil syrup, creating a refined blend of flavors. European chefs have long experimented with herbs in sweet dishes, and basil plays a key role here, adding a spicy richness to the syrup. The syrup made from white wine and sugar enriches the fruits with a subtle wine note, highlighting their natural sweetness. This dessert not only delights the palate but also decorates the table with its vibrant color palette, making it an ideal choice for summer evenings or special celebrations. Serving it chilled and garnished with fresh basil leaves can enhance the aromatic depth of the dish and make it even more appealing.
1
In a saucepan, mix sugar and wine. Bring to a boil, remove from heat, add basil sprigs, cover, and let sit for 30 minutes.
- Sugar: 0.3 glass
- Dry white wine: 3 tablespoons
- Basil: 3 stems
2
Strain the syrup into a bowl, squeezing all the juice from the basil.
- Basil: 3 stems
3
Meanwhile, dip the peaches in boiling water for 30-40 minutes, peel them (like tomatoes), and cut into small segments. Transfer to syrup.
- Peaches: 4 pieces
4
Add blackberry and lemon juice to the peaches. Mix and serve, garnished with basil sprigs.
- Blackberry: 190 g
- Lemon juice: 1 tablespoon
- Basil: 3 stems
