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Ingredients
- 2 peaches, pitted and chopped
- 2 cups sugar
- Vanilla ice cream, for serving
- 12 whole basil leaves, cut into a chiffonade
Method
- Place the chopped peaches in a bowl or mason jar and set aside.
- In a saucepan, combine the sugar and 2 cups of water.
- Stir to combine.
- Turn the heat to medium high and boil until the syrup becomes thicker but is not yet starting to turn color, 3 to 5 minutes.
- Remove from the heat and pour the syrup over the chopped peaches.
- Allow to sit at room temperature for 1 hour (or you can chill in the fridge).
- To serve, spoon the peach syrup over the vanilla ice cream and sprinkle with the basil.
