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Macerated Peaches with Ancho-Cinnamon Sugar

Photo: Hector Sanchez; Styling: Buffy Hargett Miller
Hands-on time 15 mins
Total time 1 hr, 15 mins
Yield Makes 6 to 8 servings
Spoon this incredibly versatile and saucy condiment over vanilla ice cream for an easy summer dessert. Or use it as a topper for pound cake or oatmeal or as the filling for a cobbler or tart. Bonus: It's also a flavorful accompaniment to grilled meats.

Ingredients

  • 2 tablespoons sugar
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon thinly sliced fresh mint
  • 2 teaspoons ground cinnamon
  • 1 1/2 teaspoons ancho chile powder
  • 1 teaspoon honey
  • Pinch of kosher salt
  • 2 teaspoons lime zest
  • 2 tablespoons fresh lime juice
  • 2 pounds fresh peaches, unpeeled and quartered

How to Make It

  1. Stir together first 9 ingredients in a large bowl. Add peaches; toss gently to coat. Cover and chill 1 hour.