Danielle and I get together with a bunch of our former co-workers every month for a themed feast in honor of our friend Glory, one of our managers, mentors, and quite frankly, one of the most generous people you’ve ever met. She passed away in February and because she was always finding ways to feed you, gift you, and generally be welcoming and all-inclusive, we could think of no better way to keep her traditions going than by stuffing ourselves silly and swapping long, rambling stories all night long.
This past month, inspired by a talk by Adam Lerner and Rick Field on preserved foods, the theme was pickling. As usual, the group (which numbers almost 15) rose to the challenge. We drank Bloody Marys with briny green bean garnishes and munched on pickled carrots, dilly beans, and peppers from Leda Meredith of the New York Botanical Garden, Phat Beets from Rick’s Picks served atop a goat cheese-and-olive oil-slathered baguette, and some (thankfully) non-acidic options like spicy sopressata and salami, delicate dried white figs, and a smooth and rich mint/pea/walnut/parmesan dip.
pickled peaches with lemon ice cream
But the pickled peaches were the stealth hit of the night—for all the savory treats in front of us, we were happily surprised by the winey-spicy flavor permeating the sweet fruit. I’m currently eating the leftovers with lemon ice cream, but they would be excellent puréed for a new take on a Bellini (Glory’s favorite drink) or alongside a pork tenderloin.
If you don’t have all the spices called for in the following recipe, I implore you to take the time to find them, because their flavors really come through in the fruit after its poaching.
Pickled Peaches
adapted from Chez Panisse Fruit
- 4 cups water
- 1 cup red wine vinegar
- 1/2 cup red wine (I used a Sangiovese because that was what was open, but I’m sure it would be equally tasty with a peppery Shiraz or Malbec)
- 1/4 cup honey
- 1 teaspoon black peppercorns
- 8 whole cloves
- 4 allspice berries
- 1 cinnamon stick
- 2 fresh bay leaves
- 6 peaches, peeled and halved
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Combine all ingredients except the peaches in a wide, heavy-bottomed pot, cover, and bring to a boil. Remove the lid, simmer for 5 minutes, and add the peaches, making sure they are covered by the liquid. (You might have to flip them halfway through.)
Cook until tender, about five minutes, checking with a paring knife to make sure they are soft the whole way through. Remove the peaches with a spoon or ladle and fill a two-quart canning jar or other large heat-proof jar that seals well. (You won’t be water-bathing them, so it’s ok if it’s not a real canning jar.)
Let the liquid cool slightly and then ladle over the peaches until the jar is full. Close, cool to room temperature, and refrigerate. The peaches will keep for a week or two in the fridge but will eventually start to look feathery and disintegrate, so eat up!
{ 4 comments… read them below or add one }
Those peaches were amazing! And Leda’s pickles are all gone…
Pickled peaches! Clearly, I need these in my life.
Could you water bath can these? Are they acidic enough to keep that way? My great aunt used to can wonderful pickled peaches. They were a star on the Thanksgiving table, but no wine in her recipe!
Hi Ruth, I don’t think the acidity is high enough in this recipe to do a water bath. I also looked in the Lee Bros. Southern Cookbook and their recipe is similar but with even MORE vinegar, and they don’t boil the filled jars either, so I would err on the side of caution and just refrigerate.