By Alicia Ross
You may think of serving brandied treats and recipes only in the winter months. But I’m here to tell you that brandy has its place in the heat of summer, too. As we are coming up on the final official weekend of summer, grills are sure to be fired up, so I’m pleased to share with you this delectable Brandied Peach Salsa.
You will enjoy this full-flavor “sauce” served over pork tenderloin, grilled chicken breasts, grilled tuna and burgers. You can, of course, also scoop up copious amounts with chips. It’s as flexible as you need it to be. Every tablespoon is loaded with fresh fruit flavor, but with only 11 calories. Fresh ingredients and virtually no fat are the keys.
The lemon juice helps keep the peaches from turning too quickly, but you should still consume the salsa within a few hours of cutting the peaches to be sure. Otherwise you’ll miss that fantastic bright yellow and pink-tinged color of the fresh peaches.
Should you want an alcohol-free salsa, apple juice can be substituted for the brandy. I hope you enjoy!
Brandied Peach Salsa
4 small peaches, peeled, pitted and diced
1 small tomato, seeded and finely diced
1 heaping tbsp. chopped flatleaf parsley
1 clove garlic, finely minced
2 tbsp. finely chopped sweet onion
2 tbsp. brandy
2 tbsp. fresh lemon juice
2 tsp. honey
Salt to taste
Combine all the ingredients, except salt, in a small serving bowl. For a “softer”-looking salsa, use a potato masher to mix and mash the peaches and tomatoes. Adjust seasoning with salt depending on how you are serving it.
If not serving immediately, cover tightly and refrigerate up to 2 hours before serving.
Makes about 1½ cups.
Each tablespoon has about 11 calories, 0.1 grams fat (none saturated), no cholesterol, 0.2 grams protein, 2 grams carbohydrates, 0.3 grams dietary fiber, 1 milligram sodium.