Peach-Fennel Relish Recipe - Cooking Index
Peach-Fennel Relish Recipe - Cooking Index
| 3 | Firm peaches | |
| 1 | Fennel bulb - diced small | |
| 1 | Red bell pepper - diced small (small) | |
| 3/4 cup | 46g / 1.6oz | Minced red onion |
| Juice of 1 orange | ||
| 2 tablespoons | 30ml | Maple syrup |
| 1/4 cup | 23g / 0.8oz | Minced fennel fronds |
| 3 tablespoons | 45ml | Minced chives |
| 3 tablespoons | 45ml | Thinly-sliced mint leaves |
| Coarse salt - to taste | ||
| Freshly ground black pepper - to taste |
This relish is best used the day it is made. It is wonderful paired with grilled chicken in a sandwich.
Make an "X" with a knife in bottom of each peach. Poach peaches in simmering liquid over low heat until skin starts to peel away from flesh, about 5 minutes. Remove from liquid and place in bowl of ice water. Peel while still warm. Cut peaches in half and remove pits, then finely dice.
Using rubber spatula, gently combine peaches, fennel, bell pepper, onion, juice, syrup, fennel fronds, chives and mint in small bowl. Season with salt and pepper to taste. Cover and chill 1 hour.
This recipe yields 3 3/4 cups.
Each 1/4-cup serving: 26 calories; 24 mg sodium; 0 cholesterol; 0 fat; 6 grams carbohydrates; 1 gram protein; 0.21 gram fiber.
Source:
The Los Angeles Times, 08-30-2000
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