Peach Pickles

The Washington Post, August 27, 2008

• • Course: Condiment, Side Dish
• • Features: Fast

Summary:

These go great with sandwiches. Use not-quite-ripe peaches so the finished product has some crunch.

Refrigerate in an airtight container for 2 to 3 days before serving. Once opened, they may be refrigerated for up to 10 days.

Makes about 2 1/2 cups

Ingredients:

• • 6 underripe peaches, cut in half and pitted
• • 1/4 cup light brown sugar
• • 1/2 cup balsamic vinegar
• • 15 basil leaves, stacked then rolled up tightly and cut crosswise into thin strips (chiffonade)
• • Freshly ground black pepper

Directions:

Place the peach halves cut side down on a cutting board, then cut into thin slices.
Combine the brown sugar and vinegar in a medium saucepan over medium heat. Bring to a boil, stirring frequently until the sugar has dissolved. Remove from the heat.

Add the peaches, stir to combine with the liquid and allow to cool to room temperature.
When the mixture has cooled, add the basil and add a few grinds of pepper, stirring to combine. Transfer to an airtight container and refrigerate for 2 to 3 days before serving.

Recipe Source:

From Brian McBride, executive chef of the Blue Duck Tavern in the West End.

153 calories, n/a fat, n/a saturated fat, n/a cholesterol, 12mg sodium, 40g carbohydrates, 4g dietary fiber, n/a sugar, 2g protein.