Pickled Peaches

Ingredients

• 3 peaches
• 2 cups water
• 1/2 cup red wine vinegar
• 1/4 cup red wine
• 2 tablespoons honey
• 1/2 teaspoon peppercorns
• 4 cloves
• 2 allspice berries
• 1/2 stick cinnamon
• 1 bay leaf

Instructions

1. 1
   To peel the peaches, lower them a few at a time into boiling water for a minute or so, and immediately refresh them in a bath of ice water. When cool, use a paring knife to remove the skins, which should come off easily.
2. 2
   Cut the peaches in half and remove the pits. If you have cling peaches (rather than free-stone), the flesh won't slip away from the pit to make nice halves, so you'll need to cut the fruit off the pit.
3. 3
   To make the pickling solution, combine the water, vinegar, wine, honey, peppercorns, cloves, allspice, cinnamon and bay leaf in a heavy-bottomed pot or saucepan. Bring to a boil, reduce the heat and simmer for 5 minutes.
4. 4
   Add the peach segments and cook just until tender, 3 to 5 minutes: test with a toothpick or sharp knife. (Make sure the peaches are cooked through or they will turn brown.) Carefully remove the peaches with a slotted spoon; they will be quite delicate.
5. 5
   Let the pickling mixture cool slightly and then strain over the peaches. Cover and refrigerate overnight or for up to a week.