Opal Basil-Macerated Peaches

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  • Level: Easy
  • Total: 15 min
  • Prep: 5 min
  • Cook: 10 min
  • Yield: 4-6 servings
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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)


  1. 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.
  2. Serve the peaches in bowls, garnished with a dollop of creme fraeche, if desired.