This is an interesting new way to play with peaches. Food Network Magazine makes these Opal Basil-Macerated Peaches look divine and you need to try them out.

They're a perfect fit for your New Year's Eve dessert because they go great with champagne and all sorts of bubbly drinks!

4 firm-ripe peaches, peeled, pitted and quartered

1 oz opal basil leaves (2 cups)

1 tsp grated lime zest

1 cup sugar

Creme Fraiche for garnish

Cut up the peaches and basil and place them in a bowl on the side. In a saucepan, combine the sugar, 1 cup of water and lime zest; bring to a boil. Make sure the sugar is completely dissolved. Lower the heat and let it simmer for about 2 minutes.

Pour the hot syrup over the peaches and basil (making sure to cover all that tasty fruit), cover and chill for 2 hours. When you're ready to serve find some cute bowls, toss your peaches in them with some juice and top with a little creme fraiche.

It'll delight your guests into the wee hours of the morning.