Pickled Peaches, by Bravo’s Top Chef Sam Talbot
This wonderful recipe is courtesy of Sam Talbot, chef, author and television personality made famous by being voted the “Fan Favorite” on Bravo’s Top Chef. Sam shares this recipe from his cookbook The Sweet Life: Diabetes without Boundaries. Diagnosed at a young age with juvenile diabetes, Sam lives with a profound understanding of the impact of food on life and life on food. And, that has become the driving force for his cooking style and recipes. Sam believes anyone can eat great food on a regular basis, and his book The Sweet Life proves it!
While our local orchards and CSA baskets are still abundant with super ripe fruit, this is a great recipe to make use of all those peaches before they turn. In his book, The Sweet Life, Chef Sam features these with Walnut Pankcakes, which alone make the book a must!
Top Chef Sam Talbot appears at Whitaker Center on Saturday, September 28 for a first-of-its-kind culinary theatre presentation, Farm to Talbot’s Table in Harrisburg! Tickets are just $20 for Adults and $10 for Juniors and include a meet and greet/book signing session after. For more information and tickets, go to WhitakerCenter.org/sam_talbot.
Recipe: Pickled Peaches
From Pickled Peach and Walnut Pancakes, by Sam Talbot
The Sweet Life: Diabetes without Boundaries (Rodale Books, 2011) used with permission.
If your mouth puckers up at the thought of pickled peaches, think again.
3 tablespoons agave nectar
2 tablespoons cider vinegar
Grated zest and juice of 1 lemon
1 tablespoon granulated stevia extract, or to taste
1 ½ teaspoons ground allspice
3 peaches, peeled and pitted, each sliced into 12 wedges
To make the picked peaches: In a large airtight container, combine the agave nectar, vinegar, 1 cup cold water, the lemon zest and juice, sweetener, and allspice. Add the peaches, cover, and refrigerate for at least 30 minutes or overnight.