Peach Blackberry Compote with Basil Syrup

This is what you make when the peaches are ripe and you don’t want to turn on the oven. Sugar and dry white wine simmer for a minute, then basil sprigs and strips of orange zest steep in the warm syrup for 30 minutes off the heat. That gentle infusion keeps the basil floral and green instead of cooked and dull.

Strain and press the zest hard against the strainer to squeeze every bit of orange oil into the syrup. Then toss the syrup with sliced peaches, blackberries, and a shot of lemon juice right before serving. Ripe fruit breaks down fast in sugar, so assemble at the last minute to keep the textures intact.

Kitchen Tips

• Use peaches that yield to gentle pressure but aren’t mushy. Rock-hard fruit won’t absorb the syrup, and overripe peaches turn to slush.
• Peel peaches by scoring an X on the bottom and dropping them in boiling water for 30 seconds, then an ice bath.
• Make the basil syrup up to 2 days ahead and keep it refrigerated. Flavor actually improves.
• Bruise the basil sprigs gently with the back of a spoon before steeping to release more oils.

Variations

• Swap blackberries for raspberries or a mix of summer berries.
• Use mint or lemon verbena in place of basil for a different herbal profile.
• Spoon over vanilla ice cream, mascarpone, or thick Greek yogurt for a more substantial dessert.