Total Time
30mins
Prep 30 mins
Cook 0 mins

From the book White House Chef: Eleven Years, Two Presidents, One Kitchen by Chef Walter Scheib and Andrew Friedman.

Ingredients Nutrition

Directions

  1. Place the vinegar, honey, cilantro, oil, lime juice and zest, brown sugar, jalapeno, hot sauce, cinnamon, and anise in a large bowl; stir together until well incorporated and the sugar has dissolved.
  2. Gently fold in the peaches and plums and let stand at room temperature for 10 minutes.
  3. Season to taste with salt and pepper then serve.
Most Helpful

5 5

Fabulous! I made this recipe for a 4th of July BBQ and it was a huge hit! Everyone wants the recipe for it. I love the combination of sweet and spicy.

5 5

Outstanding!! I guess the White House Chef would create nothing less!!! The balance of flavors here was perfect!! Your mouth was constantly picking up wonderful tastes!! I loved the heat with the sweet of the fruit and marinade. This enhanced the fruit incredibly!! I put a little creme fraiche with it too just to taste. Will definitely make again, thanks so much for posting!!!!!!!