Opal Basil-Macerated Peaches

Opal Basil-Macerated Peaches, you need to have them in your life.  They look quite simple, but I assure you they are not.  You can taste the essence of the peaches, the hint of lime, and the slightest hint of sweet basil.  These are a heavenly dessert.  Plus, when you're finished with the peaches you can use the leftover aromatic syrup for your sweet tea.  If you love peaches these are magical.  (Don't be dissuaded if you don't have purple basil.  I think the purple taste the same as the typical green Genovese).

Opal Basil-Macerated Peaches

Adapted from Emeril's Farm to Fork

Serves 4

 4 firm-ripe peaches, peeled, pitted and quartered

1 ounce opal basil leaves (about 1-2 cups loosely packed)

1 teaspoon grated lime zest

1 cup sugar

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 fraiche, if desired.

I am submitting this to my friend Roz @ La Bella Vita for her Fresh Food Friday/Seasonal Saturday Event.