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Desserts

Grappa- marinated peach and basil salad

Grappa- marinated peach and basil salad
Los Angeles Times

Don't ask Pierre Gagnaire how many ounces of bittersweet chocolate go into one of his desserts, let alone how long to bake it. The notoriously imaginative Paris chef has more important insights to impart. "Chocolate is imperial," he writes in ... Read more

Total time: 15 minutes, plus 30 minutes macerating time | Serves 6
  • 6 peaches, peeled, pitted and cut into 1/2-inch wedges
  • 2 tablespoons grappa
  • 2 tablespoons sugar
  • 7 basil leaves, sliced thinly
  • 6 tablespoons creme fraiche (optional)

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

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

Note: From "A Return to Cooking," by Eric Ripert and Michael Ruhlman.

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