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Opal Basil Macerated Peaches

From Try Something New


4 firm-ripe peaches, peeled, pitted and quartered
1 oz. opal basil leaves (about 2 cups loosely packed)
1 tsp. grated lime zest
1 cup sugar
crème fraiche, 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.

Serve the peaches in bowls, garnished with a dollop of crème fraiche, if desired.