Looking for a hot weather recipe to cool you off? Here’s a great one by four-time James Beard Award Winner, renowned chef, author, and international food and restaurant consultant Rozanne Gold. This “diva of simplicity” has set the Gold Standard for inspiring professional chefs and home cooks alike to “keep it simple.”

PEACHES IN PEACH SCHNAPPS WITH BASIL

4 large ripe peaches
1/2 cup peach schnapps, chilled
2 Tablespoons wildflower honey
1/4 cup julienned basil

Wash peaches. Cut into thin wedges and put in a bowl. Stir together schnapps, honey, and 1/4 cup water. Pour over peaches and stir. Let sit 5 minutes. Transfer to wine glasses and top with basil.

Serves 4.

MF&L Staff at Maine Food & Lifestyle magazine.