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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 Star Anise
2 Teaspoons Finely Diced Seeded Guajillo Chile
1/2 Cup Plus 2 Tablespoons Honey
1/2 Cup Granulated Sugar
1/4 Teaspoon Salt, Or To Taste cut Peaches Or Plums Into Wedges About 1/2 Inch Thick. In A Small Non-reactive Saucepan, Combine All Ingredients Except For Peaches. Bring To A Simmer Over Moderate Heat And Cook For 3 To 4 Minutes, Or Until Brine Is Well Infused. Add Half Of The Fruit To The Simmering Brine And Cook For 2 Minutes Until The Fruit Softens Slightly. using A Slotted Spoon, Remove Peach Or Plum Wedges To A Bowl And Repeat The Process With Remaining Fruit. Let Cool, Then Cover And Refrigerate For At Least 3 Hours Or Overnight. to Serve, Drain Fruit. If Desired, Leave The Star Anise And Canela Sticks For An Inedible Garnish. Reserve Brine For The Next Batch, If Desired. |
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