- 4 green onions chopped
- 1/4 cup dried currants
- 1 tablespoon Sherry wine vinegar
- 2 teaspoons grated peeled fresh ginger
- 1 3/4 pounds peaches - (abt 4 med) peeled, halved, and pitted
Combine onions, currants, vinegar, and ginger in medium bowl. Cut peaches into 1/3-inch cubes. Add to onion mixture and toss to coat. Cover; chill at least 1 hour and up to 6 hours, tossing occasionally.
This recipe yields about 4 cups.