Rosemary Quick-Pickled Peaches and Blackberries

Rosemary accents plump summer fruits with an aromatic, refreshing note. Serve as a side dish with grilled meats or top fresh salad greens. Also great with waffles and vanilla ice cream. Use some of the pickling liquid to prepare vinaigrette.

  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Makes: 8 servings
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All You Need

  • 4 fresh peaches
  • 1 cup (250 mL) fresh blackberries
  • 1 cup (250 mL) Riesling white wine
  • 1/2 cup (125 mL) white wine vinegar
  • 2 tsp (10 mL) Club House Rosemary Leaves, crushed


  1. Pit and slice peaches. Place in large glass bowl with blackberries. Set aside.

  2. Place remaining ingredients in small saucepan. Bring to simmer on medium heat. Reduce heat to low; simmer 5 minutes. Let stand 5 minutes to cool. Pour over fruit mixture.

  3. Refrigerate 1 hour or until cooled. Serve. Or, cover and refrigerate until ready to serve.

  4. Storage Tip: Store quick-pickled fruits in covered glass or plastic bowl, ceramic container or glass jars in refrigerator up to 24 hours.


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