Truth be told, this recipe was born because I had a few peaches in the fridge that were growing a bit over-ripe and I didn’t want them to go to waste!
When a birthday brunch for a close friend was moved from a nearby restaurant to our home, the birthday girl’s favorite, pancakes, had to be on the menu and we used the slightly over-ripe peaches, some fresh basil, orange juice and a bit of maple syrup to create this perfect pancake topper. It won brunch!
The measurements for this recipe are based on yellow peaches that had a really good balance of sweetness & acidity, so depending on the flavor of your peaches you may need to adjust the amounts slightly.
The peaches are meant to be the star, with a touch of maple to pull it all together. Serve over the pancakes with sliced bananas, grilled peaches or fresh berries for a really outstanding taste.
- 2–3 Ripe Peaches, diced
- 1/4 cup Sugar, to start
- 1/2 cup of orange juice
- Juice of one lemon
- 6–8 basil leaves, sliced into strips
- Place the peaches, sugar, juices and basil leaves in a small pan and cook over medium low heat until the peaches are soft.
- Using a hand, or stationary blender, blend the mixture until smooth
- Add maple/table syrup to taste. Start with 1 tablespoon, mix well and taste. Add additional syrup if you’d like.
- Serve warm.