Basil-Macerated Peaches

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.

Here’s a recipe that pairs basil with some fine summer peaches.  

Serves 4-6

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

Cooking Directions

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


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