During the peak of peach season, every recipe is eyed for whether or not a bit of peach might be added to it for a bit of the fruit's seasonally fleeting color, sweetness, and tooth sinking texture. Pursuing the perfect peach is only possible during July and August when this juicy thin skinned fruit has been sun kissed for the perfect amount of time, ripens to perfection, and arrives home bruise free and ready to be eyed and sniffed for the exact moment it is ready to munch. On the opposite spectrum, oysters, due to science and harvesting techniques are now a year round fare that pair nicely with seasonal ingredients. The briny, creamy taste and texture of oysters juxtaposing the sweetness and crunch of a peach is a summertime delight. Golden hued, syrupy white balsamic vinegar is a cousin of regular balsamic, is far gentler, and will allow the peachiness of the peach and brininess of the oyster to shine. Serving on a plate made especially for oysters adds a touch of style to any tablescape. A dry summery rosé makes a nice companion to this plate. Cheers to slicing, pitting, shucking, and slurping!
cuisine American
difficulty Easy
season Summer
serves 4 to 6


  • 1 dozen oysters, freshly shucked
  • 4 tablespoons white balsamic vinegar
  • 1 tablespoon shallot, finely minced
  • 1/4 teaspoon freshly ground black pepper
  • 3 tablespoons rice wine vinegar
  • 1/4 cup peach, skin removed 1/8
  • Crushed ice
  • Micro mint leaves, tiny edible flowers, garnish


  1. In a small bowl, stir together all ingredients except for the oysters. Let sit for 10 minutes or up to 1 hour before serving.
  2. Just before serving, shuck the oysters with a shucking knife and arrange on a platter. Add a teaspoon of mignonette over oyster and serve immediately.