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Author Notes: When we were recently in Ecuador, my husband tried a chicken dish that was cooked in a curry sauce and topped with marinated apple chunks. I am just kicking myself that I didn't try it, but that's how life goes sometimes. So now I find myself trying to recreate something I didn't try myself. No problem. Right. After many attempts, this is a rendition that I've turned into a raw dish that could go over chicken or fish. I switched to peaches for texture reasons, and it seemed to go better with the approach I took to the ingredients. It's a little unusual, and I'd love to hear what others think of it! —TheWimpyVegetarian
Makes enough for 4 toppings
- 4 White peaches, peeled and sliced
- 1/4 cup sweet white wine (I used a Gewurtraminer)
- 1/8 cup freshly squeezed orange juice
- 1 tablespoon rice vinegar (unseasoned)
Coconut Curry Drizzle Sauce
- 2 tablespoons coconut milk
- 2 teaspoons freshly squeezed lime juice
- 1 tablespoon honey
- 1/2 teaspoon curry powder
- 1/4 teaspoon peeled, finely grated, fresh gingeroot
- pinch Kosher salt
- Combine all the macerating ingredients except the peaches. Stir to mix well. Add the sliced peaches and macerate for 30 minutes.
- Make the drizzle by combining all the drizzle ingredients in a small bowl. Whisk well to completely mix.
- There are at least a couple serving suggestions for this dish: 1) Remove the peaches from the Macerating Liquid and either place them on the side of chicken, pork, or a hearty fish like halibut or snapper, and drizzle well with the Coconut Curry Drizzle Sauce; or 2) Remove the peaches from the Macerating Liquid and toss in the Coconut Curry Drizzle Sauce. Spoon over chicken, pork or fish. Either way, enjoy!!
- This recipe was entered in the contest for Your Best Dish in the Raw
Tennessee Whiskey Is the Tops
Plus, a blackberry cocktail to drink all season long
Tennessee whiskey is the tops.
Just for the halibut.
The zucchini spaghetti of Italy.
Savor the season.
This pasta's mint to be.