Fresh Peach Infused Vinegar Recipes

HOW TO MAKE HOMEMADE PEACH AND OTHER FRUIT VINEGAR

Steps:

• Place clean chopped fruit, fruit peels, and/or pulp in a medium sized bowl.
• Dissolve sugar in the water.
• Pour water over the fruit, and stir to combine.
• Cover bowl with cheesecloth, paper towel, or coffee filter.
• Let sit in a warm place for about a week, or until mixture darkens.
• Strain out the fruit, re-cover and let sit another 2 - 4 weeks, stirring occasionally.
• Taste to make sure the mixture has fermented enough to get that vinegar taste.
• Heat the vinegar to 140 degrees to stabilize the vinegar. Watch carefully, if heated over 160 degrees you will ruin the vinegar!
• Pour the vinegar into decorative bottles. Add oak chips to each bottle for additional flavor.
• Plug bottles with caps, corks, or plastic tops.
• Label with type and date and let age in a cool, dark place for 6 months if desired..
• Note: Bottles, caps,oak chips, and plastic top tasting corks can all be purchased at a brewing or wine making supply store. Decorative bottles can be purchased at craft supply stores.

RASPBERRY VINEGAR

Steps:

• Rinse the berries and air-dry on paper towels. Place berries in a 6-cup jar; set aside. In large saucepan, combine vinegar and sugar; bring almost to a boil over low heat, stirring constantly, until sugar is dissolved. Do not boil. , Pour hot vinegar mixture over berries; cover jar tightly and let stand at room temperature 48 hours. Strain through several layers of cheesecloth into a sterilized bottle or jar. Seal tightly with a cork or lid. Store in cool dark place.

PEACH VINEGAR

Steps:

• In a glass or stainless steel sauce pan heat white wine vinegar on the stove to where it is warm, but not boiling.
• Stir in the peach cubes and cook 1 minutes.
• Pour the warmed peach-vinegar mixture into a 1 quart glass jar and allow to cool to room temperature before capping with an acid-proof lid (about 15 minutes).
• Store vinegar in a cool, dark place; Shake daily for 1 week.
• After one week has passed strain peach vinegar through cheesecloth, rebottle and label.

FRESH-PEACH-INFUSED VINEGAR

Steps:

• Bring peaches, vinegar, and honey to a simmer in a large saucepan. Cook, stirring occasionally, for 15 minutes. Cover, and let cool completely.
• Working in batches, puree peach mixture in a food processor until smooth, about 10 seconds. Strain through a fine sieve into a large nonreactive bowl. Line sieve with cheesecloth, and place over another large nonreactive bowl. Pour strained peach mixture into sieve. (Do not press solids in sieve.) Cover with plastic wrap, and let mixture strain in refrigerator overnight (or up to 2 days).
• Uncover, and remove sieve from bowl. Discard solids. Pour peach vinegar into a resealable nonreactive bottle or jar.

PEACH WHITE BALSAMIC VINAIGRETTE

Steps:

• Whisk all ingredients together and chill.
• Serve over mixed green salad with craisins, feta, apples, and glazed pecans.