Photo: Opal Basil-Macerated Peaches Recipe
Ingredients
- 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)
Directions
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.
Serve the peaches in bowls, garnished with a dollop of creme fraeche, if desired.
Photograph by Anna Williams
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By StirringthePot
Lexington, KY
on August 03, 2011
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This is a visually stunning recipe that really celebrates the fresh, juicy, and sweet nature of good ripe summer peaches. A very fragrant and light summertime dessert that I would make over and over. The leftover sugar syrup makes for a wonderful addition to ice cold tea.
Note: I was able to find opal basil, but didn't taste a difference between the purple basil and the typical green basil. Either one would work in this recipe and be just as pretty.
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