Inspired by Chef Dylan Mendelhson

Makes: 4-6 servings



3 lbs (4-5 each) ripe peaches

2 tablespoons nice olive oil

1 each lime

1 tablespoon Burlap & Barrel silk chili

1 pinch Maldon salt



  1. Starting at where the stem would be, run a chef’s knife all the way around the peach. Gently twist to separate the two halves and remove the pit. Cut your halves into three or four wedges.

  2. In a large bowl, drizzle those sweet babies with a healthy coating of your very best olive oil. (You’ll taste the difference.)

  3. Using a microplane or box grater, zest and juice your lime and add to your peaches.

  4. Finish with a loving sprinkle of silk chili (about one tablespoon), and a generous pinch of Maldon salt. Toss to combine.

  5. Steal the most beautiful wedge and taste it. Savor it. Ask yourself, “Self, do these beautiful peaches need anything? Maybe a little bit more lime? Maybe a little bit more flaky salt?” Give those peaches whatever they need before serving on your finest platter.



Pro tips:

- Peaches a little on the sour side? That’s ok! Under-ripe peaches (*cough* all stone fruits) LOVE the grill. Melt some butter (or an oil of the vegan persuasion) in a pan and saute those suckers until golden/charred on one side.

- Can’t find silk chili from your favorite ethically-sourced, small-farm-supporting spice company? Store bought Aleppo pepper is fine.

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