Total time: 15 minutes, plus 30 minutes macerating time
Note: From "A Return to Cooking," by Eric Ripert and Michael Ruhlman
6 peaches, peeled, pitted and cut into 1/2-inch wedges
2 tablespoons grappa
2 tablespoons sugar
7 basil leaves, sliced thinly
6 tablespoons crème fraîche (optional)
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 each with a spoonful of crème fraîche.