Photo: Hector Sanchez; Stylist: Buffy Hargett
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.
Makes 2 cups
Total time: 3 Hours, 15 Minutes
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
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.