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Recipe

Sherry Vinegar and Rosemary Marinated Peaches

Scott Phillips

Yield: Yields 3 cups

This savory marinade balances peaches’ natural sweetness with the complex tartness of sherry vinegar. Fresh rosemary adds earthy pine notes, olive oil lends richness, and rum contributes a bit of spice. The marinade also softens the skins, which means you can skip the tedious task of blanching and peeling the peaches. These peaches are delicious in salsas, salads, topping flatbreads and pizzas, and in braises.

Ingredients

  • 3 medium ripe peaches, pitted and sliced, diced, or cut into wedges
  • 1/3 cup extra-virgin olive oil
  • 2-1/2 Tbs. spiced dark rum (optional)
  • 2 Tbs. sherry vinegar
  • 1-1/2 tsp. finely chopped fresh rosemary
  • Pinch kosher salt
  • Pinch granulated sugar

Preparation

  • Gently combine all of the ingredients in a medium bowl and let marinate at room temperature for at least 20 minutes and up to 24 hours. After marinating, you can refrigerate the peaches for up to 1 day.

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