Recipe: Grappa-marinated peach and basil salad

Total time: 15 minutes, plus 30 minutes macerating time

Servings: 6

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.

Each serving: 72 calories; 1 gram protein; 15 grams carbohydrates; 2 grams fiber; 0 fat; 0 saturated fat; 0 cholesterol; 0 sodium.