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Grilled-Pineapple-and-Peach Relish
VINCENT SCOTTO
of
Scopa
Makes about four cups.
1 medium pineapple (skinned, cored, and cut into 3/4-inch-thick slices; reserve any extra juice)
2 peaches, peeled, halved, stones removed
1 medium red onion, peeled and cut in 1/2-inch-thick slices
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
1/4 teaspoon crushed red-pepper flakes
1/4 cup red-wine vinegar
2 tablespoons chopped flat-leaf parsley
1 tablespoon shredded basil
Soak 1/2 cup of fruitwood smoking chips in water for an hour and drain.
Prepare a very hot charcoal fire, top with the drained smoking chips, and place the grill 6 inches above the fire.
Brush the pineapple, peaches, and onion with 1/4 cup of the olive oil to coat, and season to taste with salt and black pepper.
Place the fruit and onion on the grill, and cook for 2 to 3 minutes on each side (be careful not to burn or overcook -- the peaches should stay slightly firm). Remove from the grill and set aside to cool. Cut the onion and fruit into small pieces and place in a bowl. Add the remaining ingredients and any reserved pineapple juice. Season with salt and pepper and allow to marinate for at least 1 hour. (This is best made 2 days in advance, allowing the relish flavors to blend.)
Scotto's Grill-Roasted Porchetta.
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