Peach-Fennel Relish

Time 20 minutes
Yields Makes 3 3/4 cups
Peach-Fennel Relish

Make an “X” with a knife in bottom of each peach. Poach peaches in simmering liquid over low heat until skin starts to peel away from flesh, about 5 minutes. Remove from liquid and place in bowl of ice water. Peel while still warm. Cut peaches in half and remove pits, then finely dice. * Using rubber spatula, gently combine peaches, fennel, bell pepper, onion, juice, syrup, fennel fronds, chives and mint in small bowl. Season with salt and pepper to taste. Cover and chill 1 hour.

This relish by Sue Campoy and Kathy deKarr of Julienne in San Marino is best used the day it is made. It is wonderful paired with grilled chicken in a sandwich.

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