1 Medium Peach
3 TBSP EVOO
3 TBSP Red Wine (or Sherry) Vinegar
1/2 TSP fine Sea Salt
1/4 TSP Cayenne Pepper (optional)
First things first: you need to pit and peel that peach. If you're also peeling peaches for other uses, go ahead and blanch and peel them. If you're just peeling this peach, cut the peach in half through to the pit all the way around, twist the two sides, and pull them apart away from the pit. Then simply use a vegetable peeler or a sharp paring knife to cut off and discard the peel from the two halves (some people may find it easier to peel the peaches if they are cut into quarters first).
Cut the peeled peach into chunks and place them in a blender with the olive oil, vinegar, salt, and cayenne. Whirl until utterly smooth.
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