Peach Escabeche Recipe | Mexican Fruit Recipes | Southwestern Recipes
How to prepare "peach escabeche"
7 peaches, peeled and pitted, or 8 plums, pitted
1/2 cup white wine vinegar
1/4 cup water
6 (2-inch) sticks canela
2 pods star anise
2 teaspoons finely diced seeded guajillo chile
1/2 cup plus 2 tablespoons honey
1/2 cup granulated sugar
1/4 teaspoon salt, or to taste
cut peaches or plums into wedges about 1/2 inch thick. in a small non-reactive saucepan, combine all ingredients except for peaches. bring to a simmer over moderate heat and cook for 3 to 4 minutes, or until brine is well infused. add half of the fruit to the simmering brine and cook for 2 minutes until the fruit softens slightly.
using a slotted spoon, remove peach or plum wedges to a bowl and repeat the process with remaining fruit. let cool, then cover and refrigerate for at least 3 hours or overnight.
to serve, drain fruit. if desired, leave the star anise and canela sticks for an inedible garnish. reserve brine for the next batch, if desired.