Here is a stunning recipe for using up an abundance of plump, juicy and sweet summer peaches. This home-made vinegar is easy to make and tastes wonderful tossed through a leafy green salad with feta, and surprisingly delicious drizzled over vanilla icecream or thick natural yoghurt. I have infused the vinegar with a hint of mint and rosemary for a delicate aromatic touch; basil also pairs nicely.
PEACH, MINT AND ROSEMARY VINEGAR
•3 cups fresh peaches, roughly chopped*
•2 Tbsp rapadura, coconut or muscovado sugar
•3 cups white balsamic vinegar, or white vinegar
•Large handful of fresh mint
•Sprig of rosemary
*You can also use canned, just rinse thoroughly in a colander before using.
1. Place in a food processor or blender, with the sugar, balsamic vinegar, mint and rosemary. Blend for 1-2 minutes until pulverized.
2. Let the vinegar stand for an hour or so to infuse the flavours.
3. Strain the vinegar through a fine mesh sieve, discarding the solids.
4. Store in a glass bottle or jar for up to two weeks in the fridge.
