Thursday, August 1, 2013

Pickled Peaches 


  • 6 peaches
  • 2-3 cups of water
  • 1 cup red wine vinegar
  • 1/2 cup red wine
  • 1/4 cup honey
  • 1 teaspoon peppercorns
  • 8 cloves
  • 1 stick cinnamon
  • 2 bay leaves


  1. To peel the peaches, make an "X" slit on the bottom of the peach, and then lower them a few at a time into boiling water for a minute or so, and immediately refresh them in a bath of ice water. When cool, use a paring knife to remove the skins, which should come off easily.
  2. Cut the peaches in half and remove the pits. If you have cling peaches (rather than free-stone), the flesh won't slip away from the pit to make nice halves, so you'll need to cut the fruit off the pit.  I prefer my pickled peaches in slices rather than halves.
  3. To make the pickling solution, combine the water, vinegar, wine, honey, peppercorns, cloves, , cinnamon and bay leaf in a heavy-bottomed pot or saucepan. Bring to a boil, reduce the heat and simmer for 5 minutes.
  4. Add the peach segments and cook just until tender, 3 to 5 minutes.  (Make sure the peaches are cooked through or they will turn brown.) 
  5. Gently drain the peaches in a colander, reserving the pickling liquid.  
  6. Carefully pick out cloves, bay leaves, cinnamon, etc.
  7. Let the pickling mixture cool slightly and then pour it over the peaches. 
  8. Cover and refrigerate overnight or for up to a week.
adapted from a recipe by Chef Alice Waters

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