Quick pickled peaches
2 cups white wine
1 cup cider vinegar
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1 cup honey
1/2 cup raw sugar (see note)
1 vanilla bean, split and seeded
2 cinnamon sticks
Juice of 1 lemon
Makes 1 quart.
Blanch peaches about 10 seconds. Peel and cut in half. Place wine, vinegar, honey, sugar, vanilla, cinnamon and lemon juice in a large saucepot. Bring to a simmer and let cook 5 minutes. Add peaches and cook until heated through, about 6 minutes after returning to a boil.
Using a slotted spoon, transfer the peaches to a canning jar with vanilla and cinnamon sticks evenly distributed. Pour boiling syrup over the peaches and fill to 1/4 inch below the rim and seal. Peaches will last up to a month refrigerated.
Variations: For pickled plums, substitute 1 quart plus 1 cup pitted small plums for the peaches and 2 star anise for the cinnamon. For pickled cherries, replace the peaches with 6 cups pitted cherries and the cinnamon with 3 green cardamom pods. Reduce cooking time to 3 minutes after returning to a boil.
Note: Raw sugar is the residue left after sugarcane has been processed to remove the molasses and refine the sugar crystals. Look for it in the baking aisle. It may be labeled as Demerara sugar, Barbados sugar or Turbinado sugar.
Nutritional information per 1/4-cup serving: 128 calories (none from fat), no fat or cholesterol, 29 grams carbohydrates, trace protein, 3 milligrams sodium, 1 gram dietary fiber.