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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)
Method
- 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
