I have big plans for the long weekend. One or two mandatory greenmarket trips, pressing birthday cake research, and some X-files that really must be watched. In all seriousness, I have a bit of work to do, but I’m also making a conscious effort to do a little nothing.
On the podcast recently, I mentioned to Kelly that–because under no circumstances can I resist a bargain–I recently came home with way too many serrano peppers. Since then, I’ve been floating them in cocktails, making the world’s hottest homefries, and generally causing trouble.
Fridge serendipity and some peach shrub inspiration from Elizabeth over at Brooklyn Supper led me to this peach serrano shrub. I love the way that making a shrub fits into these busy, back-to-school days. Last weekend, I chopped up some too-ripe peaches, quickly sliced up one of the serranos that was still in my fridge, tossed them with some sugar, and forgot about it for a while.
I’ve never put peppers in a shrub before, so I wasn’t really sure how much or how little they’d impart their flavor on the finished product. When I strained it, I was pleasantly surprised. It definitely packs a little heat, but not too much to overpower the fruity flavor of the peaches. Cheers to all sorts of spicy, savory shrub possibilities.
For the cocktail pictured here, I used the recipe over at Brooklyn Supper for a Peach Shrub Collins.
- 8 ounces chopped peaches, from about two peaches
- 4 ounces organic cane sugar
- 1 serrano pepper, thinly sliced
- ½ cup apple cider vinegar
- Combine the peaches, sugar, and serrano in a pint or larger jar. Put a lid on it and give it a good shake to combine.
- Refrigerate for 3 days, shaking the jar when you think of it to help dissolve the sugar.
- After 3 days, strain the mixture into a clean jar and discard the peaches and serranos.
- Add ½ cup apple cider vinegar and shake again to combine and dissolve any remaining sugar.
- Store in the refrigerator.