Grappa-marinated Peach And Basil Salad               

 tags (edit): @Vogel @Tried Easy Salads  

 

Grappa-marinated peach and basil salad is from Eric Ripert's "A Return to Cooking" (with Michael Ruhlman), which illustrates the creative process rather than a restaurant repertoire.

Ingredients

6 ea Peaches Peeled Pitted Cut Into 1/2 Inch Wedges
2 tablespoon Grappa
2 tablespoon Sugar
7 ea Basil Leaves Sliced Thinly
6 tablespoon Creme Fraiche optional
 

Instructions
 1. Place the peaches, grappa, sugar, and basil in a bowl and allow the fruit to macerate for 30 minutes in the refrigerator.

2. To serve, divide the peaches among 6 dessert bowls and, if you like, top with a spoonful of creme fraiche.


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Yields: 6 Servings
     Sept 24 2003 LA TIMES Food section, page F5

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