Peach Vinegar

* Exported from MasterCook II *

PEACH VINEGAR

Recipe By : Homemade in the Kitchen
Serving Size : 1 Preparation Time :0:00
Categories : Oils, Vinegars, & Condiments

Amount Measure Ingredient -- Preparation Method
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2 cups white wine vinegar
1 pound peaches, stoned and cut into 1-inch cubes

Put the vinegar into a medium, nonreactive saucepan and warm over low heat
just until it begins to give off vapor (do not bring to a boil). Stir in the
peach cubes and cook for 1 minute. Pour the mixture into a sterilized
1-quart Mason jar and allow to cool to room temperature, 10 to 15 minutes.
Place a sterilized seal on top of the jar, screw on the ring, and shake a
few times to mix. Store the jar out of direct sunlight and away from heat
for 5 days, shaking it periodically, while the mixture steeps (the vinegar
will absorb most of the pigment from the fruit). Strain the contents through
a fine sieve into a 4-cup glass measuring cup. Discard the fruit residue and
rinse the sieve. Rinse the Mason jar and return the strained vinegar to the
jar. Dampen a flat-bottom coffee filter and fit it into the sieve. Rinse the
measuring cup, place the sieve on top, and pour in the vinegar a bit at a
time, allowing it to drip into the measuring cup. Transfer the vinegar to
flasks, bottles, or cruets. The vinegar should be ready to use immediately,
with a shelf life of at least 1 year.

YIELD: 2 cups

VARIATION:
To make Peach Mint Vinegar, place 1 sprig fresh mint in the container before
pouring in the vinegar. Fill, seal, and let steep out of direct sunlight and
away from heat for 1 day before using or shipping.

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