Seared or grilled peaches is a dish that's been on my summer cooking wish list for years, but sadly I never get around to it. Since I'm writing recipes for a living now, I'm spending a lot more time in the kitchen, testing and experimenting. Last weekend, I finally seared a peach. I took it one step further by making a tarragon and basil infused simple syrup to drizzle on top of the sweet, warm stone fruit. I seared my peaches in a pan with some butter because I didn't feel like setting up the grill just for one lonely peach, but if you prefer to grill your peaches, just brush them with olive oil and sear them on both sides for a few minutes until they develop nice grill marks and are warmed through.
¼ cup sugar
¼ cup water
¼ cup basil leaves
¼ cup tarragon leaves
1 tablespoon butter
2 ripe but firm peaches, halved and pitted
1. Heat the sugar and water in a saucepan over low heat and stir until the sugar dissolves. Turn off the heat and toss in the herbs making sure to submerge them in the syrup. Let the herbs steep for 20 minutes and then remove and discard the herbs.
2. Meanwhile, heat the butter in a small sauté pan over medium heat; once foaming, place the peaches in the pan, cut sides down. Let sear for about 5 minutes or until golden brown. Turn over and sear on the other side for about 5 minutes. Serve the peaches drizzled with syrup and sprinkled with extra chopped tarragon or basil.