Peach Basil Topping
Use on shortcake, biscuits, puff pastry, frozen yogurt or ice cream
Ingredients
- 4 cups sliced peeled peaches about 3 pounds
- 1/3 cup sugar
- 1/3 cup small basil leaves
- 1 1/2 tablespoons fresh lemon juice
Instructions
- Combine sliced peaches, sugar, basil and lemon juice in a bowl.
- Let stand for one hour.
- Refrigerate until serving.
Notes
Serving suggestions:
top shortcake with peaches and dollop of plain or vanilla Greek yogurt
use an ice cream or frozen yogurt topping
top warm biscuits
spoon between layers of puff pastry, top with yogurt, frozen yogurt or ice
cream Basil Notes:
Strip the small leaves of Spicy Globe Basil from the stem and use without
chopping
Roll leaves length wise and cut Lemon, Genovese, Cinnamon Basil into
small strips
Topping Recipe From: Peach Basil Shortcake, Cooking Light, August, 2012. Karen L. Kennedy, HTR
2012
top shortcake with peaches and dollop of plain or vanilla Greek yogurt
use an ice cream or frozen yogurt topping
top warm biscuits
spoon between layers of puff pastry, top with yogurt, frozen yogurt or ice
cream Basil Notes:
Strip the small leaves of Spicy Globe Basil from the stem and use without
chopping
Roll leaves length wise and cut Lemon, Genovese, Cinnamon Basil into
small strips
Topping Recipe From: Peach Basil Shortcake, Cooking Light, August, 2012. Karen L. Kennedy, HTR
2012
Tried this recipe?Let us know how it was!
