peach escabeche

Directions

1. 1

   Peach Escabeche 7 peaches, peeled and pitted, or 8 plums, pitted 1/2 cup white wine vinegar 1/4 cup water 6 (2-inch) sticks canela 2 pods st

2. 2

   In a small non-reactive saucepan, combine all ingredients except for peaches

3. 3

   Bring to a simmer over moderate heat and cook for 3 to 4 minutes, or until brine is well infused

4. 4

   Add half of the fruit to the simmering brine and cook for 2 minutes until the fruit softens slightly

5. 5

   Using a slotted spoon, remove peach or plum wedges to a bowl and repeat the process with remaining fruit

6. 6

   Let cool, then cover and refrigerate for at least 3 hours or overnight

7. 7

   To serve, drain fruit

8. 8

   If desired, leave the star anise and canela sticks for an inedible garnish