Quick Pickled Peaches

by Chef Michel Nischan

A quick and easy way to pickle peaches

Makes 1 quart

Ingredients

• 2 cups white wine
• 1 cup cider vinegar
• 6 peaches
• 1 vanilla bean (split and seeded)
• 2 cinnamon sticks
• 1 cup honey
• 1/2 cup raw sugar
• Juice of 1 lemon

Directions

1. Blanch the peaches for about 10 seconds. Peel and cut in half.
2. Place wine, vinegar, honey, sugar, vanilla, cinnamon sticks, and lemon juice in a large saucepot. Bring to a simmer and let cook for 5 minutes. Add peaches and cook until heated through, about 6 minutes after returning to a boil.
3. Using a slotted spoon transfer the peaches to a canning jar with vanilla and cinnamon sticks evenly disbursed. Pour the boiling syrup over the peaches and fill to 1/4 inch below the rim of the jar and seal. Peaches will last in the refrigerator for up to a month. Serve over a roasted chicken, in a salad, or with goat cheese.

Variations

Pickled Plums

• 1 quart plus 1 cup pitted small plums (replaces peaches)
• 2 stars of anise (replaces cinnamon)

Pickled Plums

• 6 cups pitted cherries (replaces peaches)
• 3 green cardamom pods (replaces cinnamon)

Reduce cooking time to just 3 minutes after returning to a boil.

This segment appears in show #3208.

Recipe courtesy of Michel Nischan
© 2007 Michel Nischan

← Back to Recipes