Recipe: Balsamic-Pickled Peaches

BALSAMIC-PICKLED PEACHES

"Serve alongside any meat, particularly roast pork or lamb."

1 cup balsamic vinegar (or substitute white balsamic)
3/4 cup sweet vermouth (or substitute dry vermouth)
1 cup pineapple juice
8 small peaches, pitted and cut into 6 to 8 wedges each

In a non-reactive saucepan, combine vinegar, vermouth and pineapple juice and bring to a boil over high heat.

Add peaches and immediately remove pan from heat. Cool to room temperature, uncovered. Then cover and refrigerate.

These pickles will develop a nice flavor within an hour or two of cooling but are far better if left for 48 hours. They will keep, covered and refrigerated, for up to 6 weeks.

Makes about 4 cups
Source: Quick Pickles by Chris Schlesinger, John Willoughby and Dan George