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Brown Sugar and Thyme Marinated Peaches

Scott Phillips

Yield: Yields 3 cups

Brown sugar and white balsamic vinegar lend peaches a caramelly flavor, while a semi-dry wine enhances their sweet tartness. Fresh thyme adds an herbal note. The marinade also softens the peaches’ skins, which means you can skip the tedious step of blanching and peeling them. Use the marinated peaches in shortcakes, as a topping for oatmeal or a tart, or muddled with bourbon and topped with ginger beer for a killer cocktail.


  • 3 medium ripe peaches, pitted and sliced, diced, or cut into wedges
  • 1/3 cup packed light brown sugar
  • 1/3 cup off-dry (sweet) white wine, preferably Gewürztraminer
  • Pinch kosher salt
  • 3 Tbs. white balsamic vinegar
  • 1-1/2 tsp. fresh thyme leaves


  • 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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