- Marinate 3 cups of Sliced Peaches in Busha Browne Hot & Spicy Pepper Sherry and a sprig of fresh rosemary. drain and reserve marinade
- 1 tsp. Fischer & Wieser Sweet, Sour & Smokey Mustard
- 4 large heirloom tomatoes (about 2 lb.), cored and sliced into 1/2-inch-thick rounds
- Flaky sea salt, such as Maldon, and freshly ground black pepper
- 8 medium fresh mint leaves, torn
In a small bowl, whisk together the reserved Busha Browne Hot & Spicy Pepper Sherry and the Fischer & Wieser Sweet, Sour & Smokey Mustard; it’s OK if it doesn’t emulsify. Arrange the tomato slices on 4 plates or a platter, top with the peaches, and drizzle some of the vinaigrette over the top. Season lightly with salt and pepper and garnish with the mint. Pass any remaining vinaigrette at the table.
