CHEF JEFF — ONE BYTE AT A TIME: Fruit with Basil Syrup

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.

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