Sugar Snap Peas With Peaches 4.000

Deb Lindsey for The Washington Post; jar from Home Rule

Jul 13, 2011

This spiced combo is almost like a chutney with crunch. It’s an unexpected way to use the season’s sweet stone fruit.

Servings: 4
  • 1 ripe peach, peeled, pitted and coarsely chopped (1/2 cup); see NOTE
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon finely chopped yellow onion
  • 1 tablespoon golden raisins (optional)
  • 1/2 teaspoon peeled, finely grated ginger root
  • 1 teaspoon cane syrup, such as Steen's (may substitute Lyle's Golden Syrup)
  • 1/2 teaspoon finely grated lemon zest
  • 1 clove garlic, minced
  • 1/2 teaspoon mustard seed
  • 1/8 teaspoon crushed red pepper flakes
  • Pinch ground cinnamon
  • Pinch ground allspice
  • Pinch ground cloves
  • 1 pound fresh sugar snap peas, trimmed (3 cups)


Combine the peach, vinegar, onion, raisins, if desired, ginger, cane syrup, lemon zest, garlic, mustard seed, crushed red pepper flakes, cinnamon, allspice and cloves in a large, microwave-safe bowl. Cover loosely and microwave on HIGH for 1 minute.

Add the peas and toss to combine; cover loosely and microwave on HIGH for 2 minutes or until the peas are crisp-tender.

Uncover; serve warm.

NOTE: To peel the peach, place it in a pot of boiling water for 45 seconds to 1 minute, then transfer to a bowl of ice water for 1 minute. Slip off the peel with a small, sharp, nonreactive paring knife.

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Recipe Source

Adapted from "A Southerly Course," by Martha Hall Foose (Clarkson Potter, 2011).

Tested by Kris Coronado.

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