Yield: 1 servings
|1 cup||Cider vinegar|
|1 tablespoon||Ginger, finely grated|
|2 mediums||Peaches or nectarines halved, pitted, sliced 1/4\" thick|
|4 mediums||Dark plums halved, pitted cut into eighths|
In a medium nonreactive saucepan, combine the sugar, vinegar and ginger and bring to a boil over moderate heat. Let cool for 30 minutes.
In a large bowl, combine the peaches, plums, blueberries and raspberries. Pour the sugar syrup pn the fruit and let macerate for about 30 minutes.
Serve with grilled chicken.
Food and Wine July 1995
Submitted By DIANE LAZARUS On 08-18-95