Basil-Cinnamon Peaches

• 1 1/2 cups water
• 1/2 cup sugar
• 3 strips lemon zest (1x2-inch strips; see Tips)
• 2 tablespoons lemon juice
• 1 3-inch piece cinnamon stick
• 3 ripe but firm medium peaches, halved lengthwise and pitted
• 1/2 cup packed fresh basil leaves, roughly chopped

Preparation

1. Combine water, sugar, lemon zest, lemon juice and cinnamon stick in a large non-reactive saucepan (see Note); bring to a simmer over medium-high heat, stirring often, until the sugar dissolves. Add peach halves.
2. Return to a brisk simmer, cover the pan and simmer, turning the peaches occasionally, until they are tender when pierced with a skewer or paring knife and the skins are loosened, 20 to 25 minutes (depending on the ripeness of the peaches).
3. Transfer the peaches to a plate with a slotted spoon.
4. Return the liquid to a boil and cook until reduced to about 3/4 cup, 10 to 12 minutes. Remove from the heat, stir in basil and let cool to room temperature, about 40 minutes.
5. Slip off and discard the peach skins. Place the peaches in a storage container and strain the cooled syrup over them. Cover and chill for at least 4 hours.

Tips