2 large ripe peaches, sliced (about 1 1/2 cups) or 10 ounces frozen
1 1/2 tablespoon honey, preferably wildflower
2 fresh bay leaves
Pinch coarse sea salt
Pinch cayenne pepper
1 tablespoon lemon juice
Combine peaches, honey, bay leaves, salt and cayenne in a small saucepan. Set over medium heat and bring to a simmer, stirring occasionally. Reduce the heat to low and cook, stirring and mashing peaches with a wooden spoon, until juices have reduced to a syrupy consistency and fruit is mostly broken down, about 20 minutes. Remove from the heat, discard bay leaves and stir in lemon juice. Let cool, then refrigerate until cold before using. Syrup will keep in an airtight container in the refrigerator for up to 5 days.
Per Serving: Serving size: about 1 tablespoon, 15 calories (0 from fat), 10mg sodium, 5g carbohydrates.
Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.