Borrowed from Eric Ripert (Le Bernardin). An amazing, simple, summer dessert.
- 6 peaches, cut into wedges, with the fat part of the wedge about 1/3"
- 3 T sugar
- 3 T grappa
- 10 large basil leaves julienned to a 1 mm width, max
- Creme fraiche
Marinate peaches and basil with sugar and grappa for up to 4 hours, and as little as 20 minutes (more time doesn't really add that much, so it's whatever's most convenient for you). Serve with 1 T. dollop of creme fraiche each.
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