Total time: 20 minutes plus 1 hour chilling | Makes 3 3/4 cups
Note: This relish by Sue Campoy and Kathy deKarr of Julienne in San Marino is best used the day it is made. It is wonderful paired with grilled chicken in a sandwich.
- 3 firm peaches
- 1 fennel bulb, diced small
- 1 small red bell pepper, diced small
- 3/4 cup minced red onion
- Juice of 1 orange
- 2 tablespoons maple syrup
- 1/4 cup minced fennel fronds
- 3 tablespoons minced chives
- 3 tablespoons thinly sliced mint leaves
- Coarse salt
- Freshly ground pepper
Step 1Make an "X" with a knife in bottom of each peach. Poach peaches in simmering liquid over low heat until skin starts to peel away from flesh, about 5 minutes. Remove from liquid and place in bowl of ice water. Peel while still warm. Cut peaches in half and remove pits, then finely dice. * Using rubber spatula, gently combine peaches, fennel, bell pepper, onion, juice, syrup, fennel fronds, chives and mint in small bowl. Season with salt and pepper to taste. Cover and chill 1 hour.
Each 1/4-cup serving:
26 calories; 24 mg sodium; 0 cholesterol; 0 fat; 6 grams carbohydrates; 1 gram protein; 0.21 gram fiber.
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