Today we’re kicking off our new monthly food blog with Azure Rountree! Each month Azure will share a food and cocktail pairing perfect for entertaining and based on a seasonal ingredient. This month we’re focusing on Georgia peaches. There’s nothing better than sharing good food and drinks with friends, and these two recipes couldn’t be easier for summer. The peach cocktail recipe can be made without alcohol if needed, and they’re sure to satisfy any sweet tooth. The peach chutney is light and refreshing, and uses a quick pickling technique that can be done in advance of any gathering–ideal when you’re trying to avoid turning your oven on on the hottest summer afternoons.
We hope you enjoy these recipes!
- 4 Peaches (peeled & sliced)
- ½ cup Frozen Lemonade Concentrate (thawed)
- ¾ cup Vodka (chilled)
- 2 ½ cups Ice
Combine peaches with remaining ingredients in a blender and pulse until smooth. Pour in cocktail glass and serve.
- 3 cups Peaches (peeled &diced)
- 3/4 cup Carrot (diced)
- 1/2 cup Green Bell Pepper (diced)
- 1/2 cup Red Bell Pepper (diced)
- 1/2 cup Vidalia Onion (diced)
- 1/2 cup Zucchini (diced)
- 1/3 cup Turbinado Raw Sugar
- 1/4 cup Apple Cider Vinegar
- 1/4 cup White Distilled Vinegar
- 1/4 cup Olive Oil
- 1/2 teaspoon Celery Seed
- 1/4 teaspoon Salt
- Pepper (to taste)
- Baguettes, baked crackers or tortilla chips
Combine diced peaches, carrot, green and red bell pepper, onion and zucchini in a large mixing bowl, then set aside. In a large skillet and over medium heat, combine raw sugar, apple cider vinegar, white distilled vinegar, olive oil, celery seed, salt and pepper. Stir while sugar is melting. Once it comes to a boil, remove from heat and toss mixture over the peaches and vegetables. Stir together and place in the fridge to chill for 3 hours. Remove from fridge and using a large slotted spoon, place chutney in a serving dish. Discard of remaining liquid left behind in the bowl. Serve peach chutney with toasted baguettes, baked crackers or tortilla chips.