From Farmer John’s Cookbook: The Real Dirt on Vegetables by John Peterson and Angelic Organics
Preheat oven to 375F. Mix vinegar, salt and sugar in a medium 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 scallion; toss to combine. Bake the cucumbers, stirring occasionally , until tender, about 45 minutes.
Meanwhile, heat the cream in a small pot until it lightly boils. Continue to cook the cream, stirring frequently, until it is reduced to ½ cup, about 20 minutes. Stir in the basil and turn off the heat; let the mixture steep for 2 minutes.
Pour the basil cream over the cooked cucumber slices. Season with salt and pepper to taste and serve.