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4 green onions, chopped
1/4 cup dried currants
1 tablespoon Sherry wine vinegar
2 teaspoons grated peeled fresh ginger
1 3/4 pounds peaches (about 4 medium), peeled, halved, pitted
Combine onions, currants, vinegar, and ginger in medium bowl. Cut peaches into 1/3-inch cubes. Add to onion mixture and toss to coat. Cover; chill at least 1 hour and up to 6 hours, tossing occasionally.
Recipe by Susan Simon
Photos by Pornchai Mittongtare