Rosemary Peach Frosty Recipes

PEACH AND ROSEMARY SPRITZERS

Peach and Rosemary Spritzers image

This recipe makes a fragrant pink syrup with the faint aroma of rosemary. It's lovely with white or rose wine.

Provided by Martha Stewart

Categories Food & Cooking Drink Recipes Cocktail Recipes

Number Of Ingredients 7

Ingredients

3/4 cup sugar
1 1/2 cups water
4 large ripe peaches (about 1 3/4 pounds), halved, pitted, and cut into 1-inch slices
4 sprigs rosemary, plus more for garnish
Ice, for serving
4 cups cold white or rose wine
1 liter cold club soda

Steps:

Bring sugar and water to a boil in a medium saucepan, stirring until sugar dissolves. Add peaches and rosemary, and bring to a simmer. Remove from heat. Cover, and let cool. Discard rosemary. Peel peach slices if desired. Transfer peaches with syrup to a container; cover, and refrigerate for at least 1 hour or overnight.
Place 2 peach slices and about 1/4 cup syrup in 8 ice-filled glasses. Add 1/2 cup wine to each; top with club soda. Garnish each with a rosemary sprig, and serve immediately.

PEACH-ROSEMARY JAM

Peach-Rosemary Jam image

Try this jam with yogurt or toast topped with fresh ricotta cheese.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Yield Makes about 1 quart

Number Of Ingredients 4

Ingredients

3 pounds yellow peaches, peeled
1/3 cup fresh lemon juice
4 3/4 cups sugar
4 large sprigs fresh rosemary

Steps:

Halve and pit peaches, then cut into 1/2-inch-thick wedges. Transfer to a large bowl. Add lemon juice; toss. Add sugar and rosemary; toss. Cover; let stand, tossing every hour, for 4 hours (sugar should be completely dissolved).
Put peach mixture into a large, wide pot. Bring to a boil over medium-high heat. Cook until liquid is syrupy, 12 to 13 minutes. Crush lightly with a potato masher, leaving one-quarter of the wedges intact. Skim foam from surface. Discard rosemary sprigs.
Seal and process: Fill hot, sterilized 4-ounce jars with hot jam, leaving 1/4 inch space in each jar's neck. Wipe rims with a clean, damp cloth; cover tightly with sterilized lids and screw rings. Transfer jars, using tongs or a jar clamp, to the rack of a large canning pot filled with hot water, keeping jars upright; cover with water by 2 inches. (Jars should be spaced 1 inch apart and should not touch sides of pot.) Cover; bring to a boil. Process jars in gently boiling water 5 minutes. Transfer to a rack; let cool 24 hours. If lids pop back when pressed, they are not sealed; refrigerate immediately, and use within 1 month.

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