Good Morning America Recipes

Emeril's Basil-Macerated Peaches

From 'Farm to Fork'

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The chef prepares a T-bone steak, roasted potatoes and sauteed peaches.
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Servings:4-6
Difficulty: Easy
Cook Time: min

Did you know there are at least 25 varieties of basil, coming in all shapes, sizes, flavors and scents? Basil is actually a member of the mint family, making it useful in both sweet and savory dishes. Opal basil is similar in flavor to sweet basil, but I chose opal basil for this dish because I just love the color of its deep purple leaves. Basil lends an unexpected flavor to this simple dessert.

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
  • 1 cup water
  • Homemade creme fraiche, for serving
  • Cooking Directions

    Place the peaches and basil in a medium bowl, and set it aside. Combine the lime zest, sugar, and 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 small bowls, garnished with a dollop of creme fraiche if desired.

    * Recipe courtesy Emeril Lagasse, "Farm to Fork: Cooking Local, Eating Fresh" courtesy MSLO, Inc

    Food styled by Karen Pickus

    Recipe Summary

    Main Ingredients: peaches, opal basil

    Course: Brunch, Side Dish, Dessert, Snack


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