Pickled vanilla peaches

Pickled vanilla peaches

By
From
The Produce Companion
Makes
2 litres
Photographer
Jeremy Simons

Ingredients

Quantity Ingredient
2kg peaches, (or nectarines)
460g caster sugar
500ml apple-cider vinegar
3 vanilla beans, split lengthways and seeds scraped

Method

  1. Use a small, sharp knife to cut a shallow cross in the base of each peach. Drop the peaches into a pot of simmering water for 2 minutes to loosen their skins. Drain and transfer to a large bowl of iced water to cool.
  2. Peel, halve and stone the peaches and put into warm sterilised jars.
  3. Combine the sugar, vinegar and vanilla beans and seeds in a saucepan. Heat gently, stirring until the sugar dissolves, then bring to the boil. Cook for 10 minutes, or until syrupy.
  4. Ladle the hot syrup over the peaches, making sure they are covered, and seal immediately. Store in a cool, dark place for up to 12 months. Refrigerate after opening. Serve warm or at room temperature with roasted meat such as lamb, pork or glazed ham.
Tags:
produce
companion
growing
harvest
glut
preserving
mandy
sinclair
meredith
kirton
pickling
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