Pickled Honey Peaches
From noir 16 years ago
Ingredients
- 3 peaches shopping list
- * 2 cups water shopping list
- * 1/2 cup red wine vinegar shopping list
- * 1/4 cup red wine shopping list
- * 2 tablespoons honey shopping list
- * 1/2 teaspoon peppercorns shopping list
- * 4 cloves shopping list
- * 2 allspice berries shopping list
- * 1/2 stick cinnamon shopping list
- * 1 bay leaf shopping list
How to make it
- To peel the peaches, 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.
- 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.
- To make the pickling solution, combine the water, vinegar, wine, honey, peppercorns, cloves, allspice, cinnamon and bay leaf in a heavy-bottomed pot or saucepan.
- Bring to a boil, reduce the heat and simmer for 5 minutes.
- Add the peach segments and cook just until tender, 3 to 5 minutes: test with a toothpick or sharp knife.
- (Make sure the peaches are cooked through or they will turn brown.)
- Carefully remove the peaches with a slotted spoon; they will be quite delicate.
- Let the pickling mixture cool slightly and then strain over the peaches. **Cover and refrigerate overnight or for up to a week.**
- **Please note: Peach leaves can be toxic and should not be used in this recipe. **
People Who Like This Dish 4
- iatik Morris Plains, NJ
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The Rating
Reviewed by 1 people-
wow really great...the spices are taste tingling! wonderful post! Thank you my friend Noir
mystic_river1
in Bradenton loved it
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