June 5th, 2017
From Jackson-Triggs, by Chef Tim Mackiddie
Place a medium pot over medium heat and add in 2 tbsp. of olive oil.
When the pot is hot, add the onions and garlic. Cook while stirring until tender (roughly 3-5 minutes)
Next add in peaches, honey, Sauvignon Blanc and water
Gently simmer for 15 minutes or until the peaches are just tender
Mix together the corn starch and cold water until it forms a smooth paste
Whisk in lime juice, chopped thyme and corn starch mixture
Continue to simmer for an additional 5 minutes.
Season with salt and pepper.