0 (0)

Category: Sauces and Condiments

Peach-Fennel Relish

In picnic baskets and bags everywhere this Labor Day weekend, lunch meats will lie limply on soggy bread. Boring old mayonnaise will ooze from sandwiches. Peanut butter, though popular, will make for the same old-same old. The picnic-packing doldrums will ... Read more

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.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Sauces and Condiments
Cranberry sauce with apple flavors
Sweet sesame sauce
Fig-tamarind ketchup
Roasted tomatoes persillade