Grappa-marinated peach and basil salad Recipe - 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...
Ingredients
- 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)
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