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Rosemary Quick-Pickled Peaches & Blackberries
salads sides

Rosemary Quick-Pickled Peaches & Blackberries

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.
  • 15m

    prep time

  • 5m

    Cook Time

  • 55

    Calories

  • 5

    Ingredients

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Ingredients

8

(3/4 cup)

Servings

  • 4 fresh peaches
  • 1 cup fresh blackberries
  • 1 cup Riesling white wine
  • 1/2 cup white wine vinegar
  • 2 teaspoons McCormick® Rosemary Leaves, crushed

Key Products

McCormick® Rosemary Leaves
McCormick® Rosemary Leaves

Instructions

  • 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.

Nutrition information (per Serving)

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