Ginger Honey Peaches Print Recipe
To peel the peaches, blanch in boiling water for about 2 minutes then immediately transfer with a slotted spoon to a bowl of ice water. Once peaches have cooled a minute or two, gently slide the skins off with your fingertips. Cut peaches in half, remove pits then cut into quarters. To make the pickling brine, combine fruit juice, vinegar, honey, ginger and cinnamon in a medium sized nonreactive pot (any pot EXCEPT that made of aluminum, cast iron or copper). Bring to a boil, reduce heat and simmer for 3-5 minutes. To pickle the peaches, add peach segments and cook just until tender, about 3-5 minutes. Carefully remove peaches with a slotted spoon and transfer to a glass jar with a resealable lid. Let pickling mixture cool slightly and then pour over peaches. Seal with lid and store in the refrigerator. Ready to eat immediately, but will develop more flavor overnight. Each batch should keep for an additional week or two in the refrigerator. If any off flavors or smells develop, or if you notice fermentation, please discard. Pairing & Serving Suggestions: Perfect served alongside roasted chicken or ham, warmed and spooned over vanilla ice cream, or even pureed and mixed into a cocktail (try it with sparkling grape juice, prosecco or bourbon)...
Cooking Time: 30 Minutes