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Juicy summer stone fruit provides a sweet new take on cocktail sauce in Savannah
When fresh peaches arrive at Repeal 33 in Savannah, Georgia, courtesy of GrowFood Carolina, chef Greg Garrison and his team preserve them in-house. The Charleston-based chef, who commutes between the two cities, says he draws inspiration for his menus from what’s in the pantry, which is how preserved peaches made their way into the restaurant’s cocktail sauce. “We’re always trying to put a spin on things to stay creative,” says Garrison. “We were just kicking around ‘what do we have that we want to use?’” before the team decided to try peaches. The chef uses traditional canning methods, as well as vacuum-sealing in sugar to preserve the end-of-season abundance. But when they’re super-ripe, fresh peaches add a punch of juicy sweetness.
The fruit changes the color of the sauce to a bright orange while also upping the flavor. While Garrison allows that the traditional tomato base is inherently sweet, using peaches instead “add[s] just a little more sweetness.” The restaurant serves the cocktail sauce with their chilled Savannah shrimp plate, but it pairs well with other seafood, too. Putting a dollop on your next shucked oyster, Garrison says, “would be great.”
Image Courtesy of Andrew Cebulka
recipe 
yields
Yields 1 Quart
6 peaches, peeled, pitted, and simmered in 1 cup simple syrup until cooked through
2 1⁄2 tablespoons jarred horseradish
3 tablespoons champagne vinegar
3 tablespoons sugar
1 1⁄2 tablespoons maple syrup
2 teaspoons lime juice
ingredients
steps
- If needed, simmer the peaches in a pot until they resemble a simple syrup
- Place all ingredients in a blender and blend until smooth.
- Transfer to an airtight container and allow to chill before serving.
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Tate Jacaruso
Tate Jacaruso loves celebrating Southern food, travel, and culture as associate editor at the Local Palate. She is based in Charleston and is currently making her way through every bowl of pasta and oyster on the half shell in town. Her work has appeared in Charleston Living Magazine and CHStoday.
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