Combine cream and buttermilk in a glass jar and tightly cover with a breathable cloth. (Cheesecloth)
Let sit at 70-75 F degrees (room temperature) for 24 hours.
Stir, screw on jar lid, and let sit in refrigerator for 24 hours before serving.
Place peaches and opal basil in bowl and set aside.
Combine lime zest, sugar and a cup of water in a medium saucepan.
Bring to a boil, stirring to dissolve the sugar.
Lower the heat and simmer for 2 minutes.
Pour the hot syrup over peaches and basil.
Serve the peaches in bowls, garnished with a dollop of Creme Fraeche if desired.
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