Author Notes: How to make good on rock hard peaches, from Chef Bill Smith’s 2005 cookbook Seasoned in the South. —Genius Recipes
Serves: 4-6
Ingredients
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2 1/2
pounds unripe peaches, peeled and sliced as for pie
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Scant 1/4 cup sugar
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1/2
teaspoon salt
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1/2
teaspoon freshly ground black pepper
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2
tablespoons strong-flavored extra-virgin olive oil, like Greek or Lebanese
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2
tablespoons fresh mint chiffonade
Directions
- Toss the peaches with the sugar and salt. Let them sit for 10 minutes.
- Fold in the pepper, oil, and mint.
- Serve cold within a few hours of preparation, as it will become mushy overnight.