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

INSTRUCTIONS

  • 1 Pit and slice peaches. Place in large glass bowl with blackberries. Set aside.
  • 2 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.
  • 3 Refrigerate 1 hour or until cooled. Serve. Or, cover and refrigerate until ready to serve.

TIPS AND TRICKS

Storage Tip: Store quick-pickled fruits in covered glass or plastic bowl, ceramic container or glass jars in refrigerator up to 24 hours.

NUTRITION INFORMATION

(per Serving)

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