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Photo: Hector Sanchez; Stylist: Buffy Hargett

Riesling Peaches

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.

Southern Living JULY 2013

  • Yield: Makes 2 cups
  • Hands-on: 15 Minutes
  • Total: 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.


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Riesling Peaches Recipe