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Rosemary Poached Peaches (Gluten-Free)
https://www.celiac.com/articles/22577/1/Rosemary-Poached-Peaches-Gluten-Free/Page1.html
Jefferson Adams

Jefferson Adams is a freelance writer living in San Francisco. He has covered Health News for http://Examiner.com, and provided health and medical content for http://Sharecare.com. His work has appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate, among others.

 
By Jefferson Adams
Published on 06/24/2011
 
This is one of my favorite desserts to make; it’s so fun to cook and serve. The sauce becomes incredibly aromatic as it cooks down. As simple, yet exotic desserts go, it’s a perfect way to top off a meal with flair.

This is one of my favorite desserts to make; it’s so fun to cook and serve. The sauce becomes incredibly aromatic as it cooks down. As simple, yet exotic desserts go, it’s a perfect way to top off a meal with flair. I usually poach peaches or pears in wine, but the rosemary in this recipe does something magical with the peach, I didn’t want to hide it behind the wine.

Ingredients:
2 pounds firm, ripe peaches
½ cup sugar
ΒΌ cup water
2 tablespoons honey
2 strips lemon rind
2 tablespoon lemon juice
2 sprigs fresh rosemary

Directions:
Cut unpeeled peaches into 1-inch slices and sprinkle with 1 tablespoon of lemon juice.

In a large saucepan, heat sugar, water, honey and remaining lemon juice over low-medium heat. Simmer until sugar dissolves completely. Add rosemary sprigs and lemon rinds and continue to simmer for 5-7 minutes, sauce will thicken. Add peach slices and cook until just tender, no more than 5 minutes.

Remove from heat and discard rosemary and lemon pieces. Serve peaches slices over vanilla ice cream or yogurt and drizzle with sauce.