Baked Cucumbers in Basil Cream

1-1/2 tablespoons red wine vinegar

1 teaspoon salt

1/4 teaspoon sugar

4-5 cucumbers, peeled, halved length-wise, seeds removed, cut into 1 inch pieces

2 tablespoons unsalted butter, melted

1 scallion, finely chopped

1 cup heavy cream

3 tablespoons chopped fresh basil leaves

salt

freshly ground black pepper

Preheat oven to 375 degrees.

Mix the vinegar, salt, and sugar in a medium glass bowl. Add the cucumber slices and toss to combine. set aside to marinate for 30 minutes.

Drain the cucumber slices in a colander, then pat them dry with a clean dish towel.

Put the cucumber slices in a shallow baking dish. Pour the melted butter over them and add the scallions; toss to combine. Bake the cucumbers, stirring occasionally, until tender, about 45 minutes.

Meanwhile, heat the cream in a small pot until it comes to a light boil. Continue to cook the cream, stirring frequently, until it is reduced to 1/2 cup, about 20 minutes. Stir in the basil and turn off the heat; let the mixture steep for 2 minutes.

Pour the basil cream sauce over the cooked cucumber slices. Season with salt and pepper to taste.

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