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Rosemary accents plump summer fruits with an aromatic, refreshing note. Serve as a side dish with grilled meats or top fresh salad greens. Also great with waffles and vanilla ice cream. Use some of the pickling liquid to prepare vinaigrette.
4 fresh peaches
1 cup fresh blackberries
1 cup Riesling white wine
1/2 cup white wine vinegar
2 teaspoons McCormick® Rosemary Leaves , crushed
Pit and slice peaches. Place in large glass bowl with blackberries. Set aside.
Place remaining ingredients in small saucepan. Bring to simmer on medium heat. Reduce heat to low; simmer 5 minutes. Let stand 5 minutes to cool. Pour over fruit mixture.
Refrigerate 1 hour or until cooled. Serve. Or, cover and refrigerate until ready to serve.
Storage Tip: Store quick-pickled fruits in covered glass or plastic bowl, ceramic container or glass jars in refrigerator up to 24 hours.
(Amount per serving)