Saturday, September 22, 2012

Quick Pickled Peaches

From the kitchen of One Perfect Bite...The tablecloths are ironed and I've just finished seasoning a pork loin that is the size of a small pig. We are having guests for dinner tonight and the pork loin is going to be the centerpiece of our feast. In order to keep the kitchen reasonably clear of last minute activity, I'm going to use the outdoor grill and slowly spit roast the pork. I'll serve it with a sauce made from a spicy peach chutney that I prepared earlier in the week and I have pickled peach halves that I'm going to use as a garnish. Pickled peaches are not easy to find west of the Mississippi, so if you want them, they have to be special ordered or made at home. Peaches are still being harvested in Oregon and they have been especially flavorful this year. I thought they'd be perfect for both chutney and a quick pickle. I found a terrific recipe for pickled peaches in Alice Water's wonderful cookbook, Chez Panisse Fruit. Her pickles are quick and delicious. They are not processed and they are table ready in 24 hours. The recipe is easy to follow and the peaches are unbelievably good. They are perfect to serve with pork or game birds and I know that those of you who try them will really be pleased. Here's how they are made.

Pickled Peaches...from the kitchen ofOne Perfect Bite courtesy of Alice Water's

3 peaches
2 cups water
1/2 cup red wine vinegar
1/4 cup red wine
2 tablespoons honey
1/2 teaspoon peppercorns
4 cloves
2 allspice berries
1/2 stick cinnamon
1 bay leaf


1) To peel peaches, lower them a few at a time into boiling water for a minute or so, and immediately refresh them in a bath of ice water. When cool, use a paring knife to remove skins, which should slide off easily. Cut peaches in half and remove pits.
2) To make pickling solution, combine water, vinegar, wine, honey, peppercorns, cloves, allspice, cinnamon and bay leaf in a heavy-bottomed pot or saucepan. Bring to a boil, reduce heat and simmer for 5 minutes.
3) To pickle peaches, add peach segments and cook just until tender, about 3 to 5 minutes. Test with a toothpick or tip of a sharp knife to make sure they are cooked through. They will turn brown if undercooked. Carefully remove peaches with a slotted spoon; they will be quite delicate. Let pickling mixture cool slightly and then strain over peaches. Cover and refrigerate overnight or for up to a week. Yield: 6 pickled peach halves.

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Zane and Van said...

How we wish we can grow peaches down here! These look amazing ;)

Diane said...

Now a peach tree is something we have not got, but no room to plant one either :-( This looks delicious. Have a great weekend and enjoy your meal tonight. Diane

Duncan D. Horne - the Kuantan blogger said...

It really sounds mouthwatering. All the best with the dinner!

Alicia Foodycat said...

That sounds like a magnificent feast! The pickled peaches will be so good with the pork - and I bet would be lovely with grilled cheese too!

SImple and Serene Living said...

I have never had pickled peaches. You are so lucky to still have fresh peaches. It is way past our season here in the south. Enjoy!


Sutapa said...

Mary this looks so delicious it!
happy weekend friend!:)

Bites from life with the barking lot said...

Roasted pork loin and those peaches...what could be better! Wish I lived close by....

What's Baking?? said...

wow..i'm drooling already by just looking at those plump peaches..i'm sure your guests will be bawled over by your delicious food.

Lea Ann (Cooking on The Ranch) said...

I pickled peaches about two weeks ago. However, I used the Ball Blue Book canning method. I so carefully cooked the peaches before the canning process, but then thought the cooking time in the water bath may have overcooked the peaches. I think I like this method much better. And by the way...aren't they delicious! We're still getting peaches here in Colorado, will have to give this a try.

Indian Chief said...

Indian people love pickles specially made of mango's and lemon's, its a unique idea for Indian people and has nice taste too if prepared without wine

Dining Alone said...

I love coming to your blog and finding things I have never heard of. These look so unique, I'd love to try them.

France@beyondthepeel said...

That sounds really fun. What do you serve it with?

hobby baker Kelly said...

How interesting! I've never had pickled peaches before, though I've seen them in my canning books. I'll bet my father would absolutely love them.

Chiara said...

looks so delicious..have a nice weekend, blessings...

Choc Chip Uru @ Go Bake Yourself said...

I LOVE pickled peaches, they are a favourite! Great recipe :D

Choc Chip Uru

Roz | La Bella Vita Cucina said...

These peaches will be a great compliment to your pork loin Mary! Your guests are so fortunate to dine at your table!

Have a beautiful weekend!

Kim said...

Never even tought of pickling peaches. It's a great idea!!!

David said...

Mary, Pickled peaches!? Well, why not... We just had pickled cinnamon cucumbers with our lunch. Thanks for the recipe! Take Care, Big Daddy Dave said...

This is new to me and I cannot wait to try it. They look so pretty.

Shug said...

Oh goodness....I remember eating these when I was young. My grandmother always had pickled peaches. Thanks for the memories.

Sue/the view from great island said...

It goes without saying that I sorely wish I were one of your guests for this meal. Your pickled peaches reminded me that we always had spiced peaches on the Thanksgiving table. I think they must have been very similar to this, I'm really excited to give it a try.

Buttercup said...

This looks so good. May get some peaches tomorrow.

Ana Regalado said...

Any leftover of that roasted pork ?! :D Love the idea of making pickled peaches as I haven't eaten this before !

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