Peach Vinegar recipe

Makes about 1 pint.

This is a delicate vinegar with a lovely pale peach color. Sprinkle over sliced fresh fruit or a salad of baby greens that's been tossed with a drizzle of almond, hazelnut, or walnut oil.

3 medium firm ripe peaches, about 3/4 pound total
1 (3-inch - 7.5 cm) cinnamon stick, broken into 6 pieces
1 1/2 cups (375 ml) to 2 cups (500 ml) champagne or white wine vinegar

Pit the peaches and coarsely chop without peeling. Divide the peaches between 2 sterilized 1-pint jars. Add 3 pieces of cinnamon stick and pour 3/4 cup vinegar into each jar. If the peaches are not completely covered by the vinegar, add the remaining 1/2 cup. Cover and refrigerate for 2 weeks.

Strain the vinegar and peaches through a fine mesh sieve, then pass through a coffee filter. Pour the vinegar into a sterilized vinegar bottle, cap, and label. Store at room temperature.

Use within 2 months.