Opal Basil-Macerated Peaches
From the forthcoming book FARM TO FORK by Emeril Lagasse. Copyright © 2010 by Emeril/MSLO Acquisitions Sub, LLC. Reprinted by arrangement with HarperStudio, an imprint of HarperCollins Publishers.
- 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
- Creme fraeche, for serving (optional)
Place the peaches and basil in a medium bowl and set it aside. Combine the lime zest, sugar and 1 cup 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.
Photograph by Anna Williams
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