Please consult the OU's guidelines for checking fruits and vegetables.

Peach Cherry Compote with Basil Syrup
This recipe is kosher for Passover.
Peach Cherry Compote with Basil Syrup Eileen Goltz | Pareve
20 minutes 5 minutes
15 minutes

Please check “Special Instructions” category below for inspection of fresh basil.

  • 1 cup water
  • 1 cup cherry or cherry-blend juice
  • ¾ cup fresh basil leaves
  • 4 ripe fresh peaches (1 unpeeled and finely chopped, 3 peeled and sliced)
  • 3 Tablespoons granulated sugar, or to taste
  • 3-inch strip lemon zest
  • ½ cup pitted and halved ripe sweet Bing, Rainier, and/or Queen Anne cherries, cherries on the stem
  • Tiny fresh basil sprigs for garnish

  1. In a saucepan bring the water, cherry juice, basil leaves, chopped peach (with its pit), sugar, and lemon zest to boil, stirring until the sugar is dissolved.
  2. Boil for 10 minutes. Taste and adjust sugar, adding more if desired.
  3. Remove from heat and let stand, covered, for 10 minutes.
  4. Strain the mixture through a fine sieve into a bowl.
  5. Add the remaining 3 sliced peaches and cherries to the warm syrup and let stand until room temperature; then cover and chill.

Serve chilled, garnished with cherries and basil sprigs.


Kashrut Instructions


DESCRIPTION: Fresh Chives, basil, cilantro, dill, mint, oregano, parsley, rosemary, sage and thyme are often used as spices or garnishing.

Please Note: Curly leaf parsley is very difficult to check. It is therefore recommended that only flat leaf parsley be used.

INFESTATION: Aphids, thrips and other insects may often be found on the leaves and stems of these herbs. Insects tend to nestle in the crevices between the leaves and branches of herbs. These insects can curl up and stick to the leaf once they come in contact with water.

Vegetable spinners, power hoses, and light boxes are not always available in the home. We therefore recommend the following alternate procedure.

RECOMMENDATION: In order to determine if a particular bunch of herbs is infested prior to washing, bang it several times over a white cloth. This is most important when checking oregano, rosemary, sage and thyme. If only one or two insects are found proceed with the steps below. If three or more insects are detected in a particular bunch of herbs it should not be used.


  1. Soak herbs in a solution of cold water and vegetable wash. The proper amount of vegetable wash has been added when some bubbles are observed in the water. (In the absence of vegetable wash, several drops of concentrated unscented liquid detergent may be used. However, for health reasons, care must be taken to thoroughly rinse off the soapy solution.)
  2. Agitate the herbs in the soapy water, in order to loosen the sticking excretion of the bugs.
  3. Using a heavy stream of water, thoroughly wash off the soap and other foreign matter from the herbs.
  4. Check both sides of each leaf under direct light.
  5. If one or two insects are found, rewash the herbs.
  6. If any insects are found after repeating the agitation process twice, the entire bunch must be discarded.

Please note: To prepare herbs for use in soups, such as cilantro, dill or parsley, wash them thoroughly and place them in a cooking bag.

Remember to make an Eruv Tavshilin!

Wednesday, September 20th Erev Rosh Hashanah
Click here to sign up for an email reminder.

For more information on Eruv Tavshilin click here.