by Chef Alice Waters
Chef Alice Waters says these pickled peaches are especially delicious to accompany grilled cured duck breast or pork
Yield: Makes 6 pickled peach halves
- 3 peaches
- 2 cups water
- 1/2 cup red wine vinegar
- 1/4 cup red wine
- 2 tablespoons honey
- 1/2 teaspoon peppercorns
- 4 cloves
- 2 allspice berries
- 1/2 stick cinnamon
- 1 bay leaf
- 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.
Tips/TechniquesPlease note: Peach leaves can be toxic and should not be used in this recipe.
This segment appears in show #2721.
Recipe reprinted from Chez Panisse Fruit, Harper Collins 2002
© 2002 Alice Waters
Used with permission