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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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These sweet summer gems pair perfectly with cured meats over torn bread with a little Dijon mustard, and work double-duty as a final flourish spooned over our irresistible homemade Buttermilk Ice Cream. Or make a simple peach shortcake by sandwiching the peaches in a warm scone with sweetened whipped cream. Swap in any summer fruit and 1 Tbsp. chopped fresh basil or 1 tsp. chopped fresh rosemary for the thyme, if desired. Ingredients:
2 cups peeled and chopped fresh ripe peaches (about 2 large) |
1/2 cup dry riesling wine |
1 to 2 tbsp. light brown sugar |
1 tablespoon apple cider vinegar |
1 teaspoon coarsely chopped fresh thyme |
1/4 teaspoon freshly ground black pepper |
pinch of kosher salt |
garnish: fresh thyme sprigs |
Directions:
1. Stir together first 7 ingredients in a serving bowl. Cover peach mixture, and chill 3 to 24 hours to let flavors marinate, stirring occasionally. Serve with a slotted spoon.
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