This recipe is an easy way to enjoy the stone fruit you bought at the market, especially the not quite ripe peaches and nectarines, when you get tired of eating peaches over the sink. (That never happens, the season is so short, but think of this as a more civilized way to eat the stone fruit bounty.) Delicious as is, add burrata and a squeeze of lemon juice to up the ante.
| 1T | grated peeled fresh ginger |
| 1T | unseasoned rice vinegar or champagne vinegar |
| 1T | olive oil |
| 1t | packed) light brown sugar |
| ⅛t | crushed red pepper flakes |
| 5 | or so firm stone fruit such as plums, apricots nectarines and peaches, julienned |
| 2 | scallions, thinly sliced diagonally |
| kosher salt and freshly cracked black pepper |
Whisk first 6 ingredients in a medium bowl. Add the fruit and scallions; toss gently to coat. Season to taste.
Serves 4-6.