Fresh Peach Infused Vinegar Food
PEACH VINEGAR
The flavour is subtle, fruity and fresh. Add to fruit salads or use to create a special glaze for pork dishes. For the best retention of flavors, store flavored vinegars in the refrigerator or a cool dark place. If properly prepared, flavored vinegars should retain good quality for two to three months in cool room storage and for six to eight months in refrigerated storage. -=Attention=- Should you decided to display pretty bottles of herb and fruit vinegars on a kitchen window sill. If left out for more than a few weeks, these bottles are then considered as decoration and not used in food preparation.
Provided by - Carla -
Categories Fruit
Time 5m
Yield 2 cups
Number Of Ingredients 2
Steps:
- In a glass or stainless steel sauce pan heat white wine vinegar on the stove to where it is warm, but not boiling.
- Stir in the peach cubes and cook 1 minutes.
- Pour the warmed peach-vinegar mixture into a 1 quart glass jar and allow to cool to room temperature before capping with an acid-proof lid (about 15 minutes).
- Store vinegar in a cool, dark place; Shake daily for 1 week.
- After one week has passed strain peach vinegar through cheesecloth, rebottle and label.
Nutrition Facts : Calories 88.7, Fat 0.6, Carbohydrate 21.7, Fiber 3.4, Sugar 19.1, Protein 2.1
FRESH-PEACH-INFUSED VINEGAR
Use overripe fruit, such as peaches, to make flavored vinegars for green salads. When presented in glass vessels or jars, the vinegars also make great hostess gifts.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes about 5 cups
Number Of Ingredients 3
Steps:
- Bring peaches, vinegar, and honey to a simmer in a large saucepan. Cook, stirring occasionally, for 15 minutes. Cover, and let cool completely.
- Working in batches, puree peach mixture in a food processor until smooth, about 10 seconds. Strain through a fine sieve into a large nonreactive bowl. Line sieve with cheesecloth, and place over another large nonreactive bowl. Pour strained peach mixture into sieve. (Do not press solids in sieve.) Cover with plastic wrap, and let mixture strain in refrigerator overnight (or up to 2 days).
- Uncover, and remove sieve from bowl. Discard solids. Pour peach vinegar into a resealable nonreactive bottle or jar.
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- Warm the vinegar in a pan on the stove, until it just begins to steam. Don’t let it simmer or boil. Place the berries in a clean and sanitized wide-mouth mason jar. Use a muddler to tamp down the fruit to release a little juice. Chop the herbs finely, to release their aromatic essence. Add them to the jar. Pour the warmed vinegar over the herbs and fruit in the jar. Cap tightly.
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