Sexy Peaches

Sexy Peaches

4-6 perfectly ripe peaches (If not perfectly ripe, or if tart, you can always add a little coconut sugar)

8-10 basil leaves chiffonade*

Fresh cracked black pepper

Carefully cut your peaches into bite-sized chunks and put into a bowl large enough to hold them with a little room for stirring things up. I tend to think that glass bowls work best when working with fruits that have a high vitamin C content, as metal tends to be reactive and plastic might leach.

Add your chiffonade of basil. *Pro-tip to chiffonade basil: Stack your leaves with the largest at the bottom and the smallest on top. Make sure they are all facing the same way. Roll them up into a tight cylinder and then slice that cylinder into small strips. Depending on the size of your basil you might have to cut across the strips to make them smaller.

Add a few grinds of fresh black pepper and if they need it, add a little coconut sugar to your peaches. 

Stir gently, but well. Cover and allow to macerate on your kitchen counter (as long as it isn’t overly hot in your kitchen) for a few hours. Enjoy. 

These will keep well in the fridge for 2 days or so, but should be allowed to come to room temperature for best flavour.