- 6 Sugar Tree peaches, sliced
- 3 tablespoons sugar
- 1/2 cup balsamic vinegar
- zest of 2 lemons
- 10 basil leaves, torn.
- In a bowl, add the peaches and cover with the sugar. Stir well to coat the fruit.
- Add the vinegar, lemon zest and basil. Stir well. Cover and place in the fridge.
- Every hour, stir the mixture well. Let marinate at least three hours. Serve chilled.
Peach season is one of my favorites. There’s nothing like walking by a stand of ripe peaches that are ready to be eaten immediately or dressed up a little. Recently, I walked past my local grocer’s (Market Street) fruit stand and couldn’t resist their Sugar Tree Peaches. Instant inspiration hit. Serve these peaches by themselves or with vanilla ice cream (click here for recipe), angel food cake (click here for recipe), yogurt, vanilla bean whipped cream (click here for recipe) or even salads.