Best 9 Peach Tarragon Syrup Recipes

PEACH-TARRAGON SYRUP

Steps:

• Bring 1 cup water, sugar, and peach to a boil over medium heat in a small saucepan, stirring constantly until sugar is dissolved and peach is cooked, 3 to 5 minutes. Stir in tarragon.
• Whisk cornstarch and 3 teaspoons water together in a small bowl; add to peach mixture, stirring constantly until slightly thickened, 3 to 4 minutes. Remove from heat and set aside to cool, about 15 minutes.
• Pour peach mixture into an electric blender or use an immersion blender to process until smooth. Reheat in the microwave, if desired.

WHITE PEACH, TARRAGON AND BUBBLE SANGRIA

Steps:

• Bring 6 cups water to a boil in a medium saucepan. Add the tapioca, reduce the heat to medium and cook, stirring occasionally, until tender, about 15 minutes. Strain the tapioca in a large sieve, and rinse under cold running water until cold. Spoon the tapioca into a 3-quart pitcher.
• Add the wine, grape juice and liqueur to the pitcher, and stir to combine. Add the tarragon and peaches, and cover the pitcher with plastic wrap. Refrigerate the sangria to chill, at least 4 hours or up to overnight.
• To serve, fill 8 glasses halfway with ice. Stir the sangria to redistribute the tapioca, then pour the sangria, fruit, and tapioca into each glass.

PEACHES AND TARRAGON WITH MASCARPONE CREAM

Steps:

• In a medium bowl, combine thawed peaches, tarragon leaves, and orange liqueur. Set aside to macerate.
• In a medium mixing bowl, use a hand mixer to mix mascarpone cheese and sugar until creamy. Whisk in thawed whipped topping.
• Divide half of the mascarpone cream among 6 parfait glasses or large martini glasses. Top with macerated peach and tarragon mixture. Sprinkle peaches with crushed biscotti and top with remaining mascarpone cream. Scatter almonds over and serve.

TARRAGON SYRUP

Steps:

• Combine sugar and water in a saucepan over medium heat. Stir and add tarragon.
• Continue stirring until the sugar is dissolved. Simmer for an additional 2 minutes and remove from heat. Let the syrup cool and transfer to an air-tight container. If refrigerated, the syrup will last for months.

TARRAGON SYRUP

Steps:

• In saucepan combine water and sugar. Bring to boiling over medium heat and stir until sugar is dissolved. Add the tarragon; boil gently, uncovered, 2 minutes more. Remove from heat, cover. Strain; discard tarragon. Move the syrup to a covered storage container. Recfigerate up to 2 weeks.
• Makes 2 cups.

PEACH-TARRAGON SYRUP

Steps:

• Bring 1 cup water, sugar, and peach to a boil over medium heat in a small saucepan, stirring constantly until sugar is dissolved and peach is cooked, 3 to 5 minutes. Stir in tarragon.
• Whisk cornstarch and 3 teaspoons water together in a small bowl; add to peach mixture, stirring constantly until slightly thickened, 3 to 4 minutes. Remove from heat and set aside to cool, about 15 minutes.
• Pour peach mixture into an electric blender or use an immersion blender to process until smooth. Reheat in the microwave, if desired.

GOLDEN BEET AND PEACH SOUP WITH TARRAGON

Steps:

• Preheat oven to 400°. Place beets in a 15x10x1-in. baking pan. Drizzle with oil; toss to coat. Roast until tender, 40-45 minutes. Cool slightly., Transfer beets to a blender or food processor. Add juice and vinegar; process until smooth. Refrigerate at least 1 hour. In a small bowl, combine Greek yogurt and chopped tarragon; refrigerate., To serve, divide beet mixture among individual bowls; place a spoonful of yogurt mixture in each bowl. Top with diced peaches and tarragon sprigs.

TARRAGON SYRUP FOR LIMEADE

Steps:

• In a medium saucepan, combine sugar, tarragon, and 2 1/2 cups water; bring to a boil over medium-high heat. Cook until the sugar has completely dissolved, about 1 minute. Remove from heat; let stand 30 minutes. Remove and discard tarragon sprigs. Store syrup in an airtight container, refrigerated, up to 2 months.

PEACH-TARRAGON SHORTCAKE

Steps:

• Peaches Using the tip of a paring knife, score an X in the bottom of each peach. Cook in a large pot of boiling water just until skins begin to peel back where cut, about 1 minute. Using a slotted spoon, transfer to a bowl of ice water; let cool. Peel; cut over a medium bowl into 1/4"-thick wedges, collecting juices.
• Add tarragon and sugar to peaches and toss to combine. Let stand, tossing occasionally, until peaches release their juices and sugar is dissolved, about 1 hour.
• Shortcake and assembly:
• Preheat oven to 425°. Heat butter and tarragon in a small saucepan over medium heat until butter is melted; set aside.
• Whisk cake flour, baking powder, salt, 1 cup all-purpose flour, and 2 teaspoons sugar in a large bowl. Drizzle chilled cream over and mix gently until dough holds together.
• Turn out dough onto a lightly floured surface and knead into a shaggy ball, being careful not to overwork. Place on a parchment-lined rimmed baking sheet and form into an 8"-diameter disk, about 1/2" thick. Brush with some reserved melted butter and sprinkle with sugar.
• Bake until shortcake edges are golden brown, 12-15 minutes. Reduce oven temperature to 325°. Bake until golden brown all over, 8-10 minutes longer.
• Brush shortcake with remaining melted butter. Transfer to a wire rack and let cool. Cut shortcake into 8 wedges, spoon peaches and their juices over, and top with whipped cream.