CHEF JEFF — ONE BYTE AT A TIME: Fruit with Basil SyrupThink about basil beyond pesto.
Think about basil beyond pesto.
Fruit with Basil Syrup
¾ cup water
3 to 4 tablespoons sugar
Grated zest and juice of 2 limes
1 pineapple, about 3 pounds
3 kiwi fruit
2 tablespoons kirsch or rum (optional)
2 tablespoons slivered basil leaves, plus basil leaves and flowers for garnish
Heat water to boil with sugar in saucepan over medium heat. Reduce heat to low; simmer until sugar is completely dissolved, 3 to 5 minutes. Add lime zest. Turn off heat; steep while you prepare pineapple.
Cut off top of pineapple. Slice down sides to peel, removing eyes as you go. Quarter lengthwise. Cut away core. Slice into fan-shape pieces about 3/8-inch thick. Peel kiwi; slice into rounds. Intersperse them among pineapple slices in bowl or on plate. Squeeze over lime juice; drizzle with kirsch. Add slivered basil to syrup; pour it over fruit. Chill 1 hour. Garnish with basil leaves or flowers.
Yield: Serves 6.
Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.