Peaches Carpaccio With Coconut Curry Drizzle

• Macerating Liquid
• 4 White peaches, peeled and sliced
• 1/4 cup sweet white wine (I used a Gewurtraminer)
• 1/8 cup freshly squeezed orange juice
• 1 tablespoon rice vinegar (unseasoned)
• Coconut Curry Drizzle Sauce
• 2 tablespoons coconut milk
• 2 teaspoons freshly squeezed lime juice
• 1 tablespoon honey
• 1/2 teaspoon curry powder
• 1/4 teaspoon peeled, finely grated, fresh gingeroot
• pinch Kosher salt

1. Combine all the macerating ingredients except the peaches. Stir to mix well. Add the sliced peaches and macerate for 30 minutes.
2. Make the drizzle by combining all the drizzle ingredients in a small bowl. Whisk well to completely mix.
3. There are at least a couple serving suggestions for this dish: 1) Remove the peaches from the Macerating Liquid and either place them on the side of chicken, pork, or a hearty fish like halibut or snapper, and drizzle well with the Coconut Curry Drizzle Sauce; or 2) Remove the peaches from the Macerating Liquid and toss in the Coconut Curry Drizzle Sauce. Spoon over chicken, pork or fish. Either way, enjoy!!

liquid, white peaches, sweet white wine, freshly squeezed orange juice, rice vinegar, coconut curry, coconut milk, freshly squeezed lime juice, honey, curry powder, fresh gingeroot, kosher salt

Taken from food52.com/recipes/12962-peaches-carpaccio-with-coconut-curry-drizzle (may not work)