Prep 5 mins
Cook 0 mins
From Aglaia Kremezi. If a fragrant peach is not available, dried apricots or other fresh fruits such as pears, strawberries or raspberries can be substituted. Also, instead of fresh rosemary, try dried Mediterranean oregano, thyme or savory -- herbs that are more robust in their dried form as opposed to fresh. Use this vinegar to dress salads, especially delicate ones that include fruit. 3-4 week standing time.
- 1 fresh peaches or 4 dried apricots, coarsely chopped
- 2 sprig fresh rosemary
- 473.18 ml good-quality cider vinegar
- Place the chopped peach in a 3-cup bottle with a large opening.
- Add the rosemary and pour in the vinegar.
- Cover and shake well.
- Set aside for about 3-4 weeks, shaking atleast once, every other day.
- If you have used fresh fruit, pass the vinegar through a dampened coffee filter.
- If you want to intensify the rosemary flavour, replace the rosemary sprigs with fresh ones.
- Peach and Rosemary Vinegar will keep for more than a year in a cool, dark place.
I'm really enjoying this. I'd forgotten it for awhile, as it went through the steeping process, but when I got it out and tried it finally, it's really tasty and certainly a happy addition to my Summer salads.