PEACHES IN LILLET
A perfect light summertime dessert. Easy and so amazingly the perfect end to a summer dinner on the beach, porch, dining room or wherever your heart desires.
8 peaches, poached, peeled, pitted and sliced.
1/2 cup basil – thinly sliced… keep a few leaves to decorate the top.
2 cups of Lillet
To poach and peel you need to bring a pot of water to a boil and immerse the peaches a few at a time for a minute or two. Remove with a slotted spoon and place in a bowl of iced water for a few minutes. One by one, remove each peach and squeeze off the skin. This should be easy. If you find a tough area, use a sharp paring knife to remove stubborn skin. Slice each peach in half, twist and remove the pit. For this recipe I cut each peach in quarters, than again to make thick slices.
Place peaches in the serving bowl of desire, pour in the Lillet and mix in the basil.
Refrigerate for a few hours if not overnight.
This dish is so simple and it is fun to be creative on how you serve/present it.
I chose a crystal ice bucket to marinate the peaches in.
To serve, I used wine glasses and top each with a basil leaf.
PS – a few days later, I served them over granola for breakfast!