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Peach Vinegar

Source of Recipe

From "Williams-Sonoma: Gifts from the Kitchen"


Recipe Introduction

"Fresh summer fruit and cinnamon add a lovely peach color and an intriguing aroma to this delicate vinegar. Pair it with hazelnut or walnut oil and toss with young, tender greens."

List of Ingredients

• 3 small, ripe peaches, pitted and coarsely chopped (unpeeled)
• 1 cinnamon stick, about 3 inches long, broken into pieces
• 1½ cups champagne vinegar or white wine vinegar, as needed


Recipe

Wash two 1-pint jars in hot soapy water; rinse well. Drain and wipe dry.

Divide the peaches and cinnamon between the jars. Add enough vinegar to each jar to submerge the peaches completely. Cover and refrigerate for 2 weeks.

Wash one or two bottles in hot soapy water; rinse well. Drain thoroughly. Strain the vinegar through a fine-mesh sieve, and then through a coffee filter. Pour the vinegar into the bottle(s). Cover tightly and store at room temperature. Keeps for up to 2 months.

Makes about 1½ cups
(12 fluid ounces)