I find lately I can’t buy enough basil at the farmer’s market. It not only smells great but you can use it in a lot of summer dishes. My problem is that I keep buying it in large “pesto” sized bags.
4 firm-ripe peaches, peeled, pitted, and quartered
1 ounce opal basil leaves (about 2 cups loosely packed)
1 teaspoon grated lime zest
1 cup sugar
1 cup water
Homemade creme fraiche, for serving
Place the peaches and basil in a medium bowl, and set it aside. Combine the lime zest, sugar, and water in a medium saucepan. Bring to a boil, stirring to dissolve the sugar. Lower the heat and simmer for 2 minutes. Then pour the hot syrup over the peaches and basil. Cover, and chill for 2 hours.
Serve the peaches in small bowls, garnished with a dollop of creme fraiche if desired.
* Recipe courtesy Emeril Lagasse, “Farm to Fork: Cooking Local, Eating Fresh” courtesy MSLO, Inc