Author Notes: How to make good on rock hard peaches, from Chef Bill Smith’s 2005 cookbook Seasoned in the South. —Genius Recipes
pounds unripe peaches, peeled and sliced as for pie
Scant 1/4 cup sugar
teaspoon freshly ground black pepper
tablespoons strong-flavored extra-virgin olive oil, like Greek or Lebanese
tablespoons fresh mint chiffonade
- 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.