Recipe by: Dig Inn (Inspired by Chef Dylan Mendelhson)
Makes: 4-6 servings
3 lbs (4-5 each) ripe peaches
2 tablespoons nice olive oil
1 each lime
1 tablespoon Burlap & Barrel Silk Chili
1 pinch Maldon salt
Starting at where the stem would be, run a chef’s knife all the way around the peach. Gently twist to separate the two halves and remove the pit. Cut your halves into three or four wedges.
In a large bowl, drizzle those sweet babies with a healthy coating of your very best olive oil. (You’ll taste the difference.)
Using a microplane or box grater, zest and juice your lime and add to your peaches.
Finish with a loving sprinkle of silk chili (about one tablespoon), and a generous pinch of Maldon salt. Toss to combine.
Steal the most beautiful wedge and taste it. Savor it. Ask yourself, “Self, do these beautiful peaches need anything? Maybe a little bit more lime? Maybe a little bit more flaky salt?” Give those peaches whatever they need before serving on your finest platter.
PRO TIP: Peaches a little on the sour side? That’s ok! Under-ripe peaches (*cough* all stone fruits) LOVE the grill. Melt some butter (or an oil of the vegan persuasion) in a pan and saute those suckers until golden/charred on one side.