Ingredients
| 2 tbsp | Orange juice | 30 ml |
| 2 tbsp | Red wine vinegar | 30 ml |
| 2 tbsp | Extra virgin olive oil | 30 ml |
| 2 tsp | Packed brown sugar | 10 ml |
| 1 tsp | Dried hot red pepper flakes | 5 ml |
| 2 cups | Fresh Ontario peaches, chopped | 500 ml |
| 1/2 cups | Roasted red peppers, chopped | 125 ml |
| 1/2 cup | Cucumber, chopped | 125 ml |
| 1/4 cup | Shallots, minced | 50 ml |
| 1/4 cup | Mint, chopped | 50 ml |
| 1/4 cup | Cilantro, chopped | 50 ml |
| 1/2 tsp | Salt | 2ml |
| 1/2 tsp | Pepper | 2 ml |
Directions
In a bowl, whisk together orange juice, vinegar, oil, brown sugar and red pepper flakes.
In another bowl, combine peaches, roasted red peppers, cucumber, shallots, mint and cilantro. Drizzle with dressing and gently toss to combine. Mix in salt and pepper.
If not using immediately, cover and refrigerate for up to two days.
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Debbie's Nectarine and Plum Crisp |
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SAFFRON AND VANILLA CANNED PEARS |
