Directions

• Carefully shuck the oysters being careful keep all the liquid and not to pierce the delicate flesh of the oysters.
• Mix the red wine vinegar, shallots, pepper and ½ tsp of salt in a small bowl. Set aside.
• Blanch and shock the peaches in an ice bath, peel the skin then chop the flesh. 
• In a medium saucepan cook the onion in oil with a pinch of salt until they are softened. Add the peaches and the rest of the ingredients and cook over low heat for 30 minutes until the peaches are tender. Place the mixture into a blender and blend till smooth. Let cool.