Peach And Rosemary Vinegar Recipes

ROSEMARY-INFUSED VINEGAR

Steps:

• Pour the rice vinegar through a funnel into a 20-ounce bottle. Gently add the rosemary, orange zest and garlic cloves to the bottle until completely submerged. Add a tight-fitting spout with a rubber stopper. You can use the vinegar right away or refrigerate it for up to 1 month to allow the flavors to marry and infuse the vinegar. The longer the vinegar sits, the more the flavors will infuse.

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.

PEACH-ROSEMARY JAM

Steps:

• Halve and pit peaches, then cut into 1/2-inch-thick wedges. Transfer to a large bowl. Add lemon juice; toss. Add sugar and rosemary; toss. Cover; let stand, tossing every hour, for 4 hours (sugar should be completely dissolved).
• Put peach mixture into a large, wide pot. Bring to a boil over medium-high heat. Cook until liquid is syrupy, 12 to 13 minutes. Crush lightly with a potato masher, leaving one-quarter of the wedges intact. Skim foam from surface. Discard rosemary sprigs.
• Seal and process: Fill hot, sterilized 4-ounce jars with hot jam, leaving 1/4 inch space in each jar's neck. Wipe rims with a clean, damp cloth; cover tightly with sterilized lids and screw rings. Transfer jars, using tongs or a jar clamp, to the rack of a large canning pot filled with hot water, keeping jars upright; cover with water by 2 inches. (Jars should be spaced 1 inch apart and should not touch sides of pot.) Cover; bring to a boil. Process jars in gently boiling water 5 minutes. Transfer to a rack; let cool 24 hours. If lids pop back when pressed, they are not sealed; refrigerate immediately, and use within 1 month.

PEACH AND ROSEMARY SPRITZERS

Steps:

• Bring sugar and water to a boil in a medium saucepan, stirring until sugar dissolves. Add peaches and rosemary, and bring to a simmer. Remove from heat. Cover, and let cool. Discard rosemary. Peel peach slices if desired. Transfer peaches with syrup to a container; cover, and refrigerate for at least 1 hour or overnight.
• Place 2 peach slices and about 1/4 cup syrup in 8 ice-filled glasses. Add 1/2 cup wine to each; top with club soda. Garnish each with a rosemary sprig, and serve immediately.

ROSEMARY PEACH LEMONADE

Steps:

• In a medium saucepan, combine the rosemary sprigs, sugar, and water, and bring to a simmer. Let cook for about 10 minutes until slightly thickened and well-infused.
• Remove from heat and strain. Discard rosemary sprigs. Let cool before using.
• In a large pitcher, combine cooled syrup, peach nectar, peach slices, and lemon juice ice cubes. Add enough water (about 1 to 1 1/2 cups) to top off, leaving room for additional ice cubes to serve.
• Add more ice right before serving. Serve a fresh rosemary sprig in each glass.

PEACH-ROSEMARY COBBLER

Steps:

• Preheat oven to 400°. In a large bowl, mix the first 6 ingredients. Add peaches and toss to combine. Transfer to a greased 1-1/2-qt. or 8-in. square baking dish. Bake 15 minutes., Meanwhile, in a bowl, whisk flour, brown sugar, baking powder, cinnamon, rosemary and salt. Cut in butter until mixture resembles coarse crumbs. Mix water and extracts; add to flour mixture, stirring just until moistened., Drop dough by heaping tablespoonfuls over peach mixture. Bake, uncovered, 20-25 minutes longer or until filling is bubbly and topping is golden brown. Serve warm. If desired, top with ice cream.

PEACH AND ROSEMARY VINEGAR

Steps:

• 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.