Stone Fruit Salsa
MAKES ABOUT 6 SERVINGS
2 cups chopped peaches
2 cups chopped plums
2 tablespoons chopped fresh mint
2 tablespoons chopped green onion
1 tablespoon finely chopped seeded jalapeño*
1 tablespoon fresh lime juice
1 tablespoon honey
1/8 teaspoon salt
Garnish: fresh mint sprigs
1. In a bowl, toss together peaches, plums, mint, green onion, jalapeño, and salt. Drizzle with lime juice and honey; gently stir. Cover, and refrigerate for at least 30 minutes or up to 2 hours. Garnish with mint, if desired. Serve with tortilla chips. *Keep the jalapeño seeds for more heat, if desired.
Stone Fruit Sangria
MAKES ABOUT 6 SERVINGS
1/3 cup water
1/3 cup sugar
1 (750-milliliter) bottle rosé, chilled
1/3 cup dry sherry
4 large peaches, sliced
2 plums, sliced
1 cup…
