I’m always looking for new ways to use peaches because when you live in South Carolina, and they’re in season, this juicy sweet goodness just has to be eaten almost every single day! So there’s peach everything–pies, cobblers, cakes, sauces, jams, jellies–and now pickled peaches!
This is a variation of a recipe I found in Chef Sam Talbot’s cookbook, ‘The Good Life’ which he personally autographed for me. Now why in the world would he do that you might ask. I entered his blogger’s contest, and he selected my blog on him as one of the winning entries. So, the personalized cookbook was my prize. Now Chef Sam is a cutie pahtootie, and if you want to read my blog, click the link, but hurry back to try this recipe! …read more~ Sam Talbot Blog
What you need:
4 medium to large size sweet fresh peaches sliced in crescent shapes
2 tbl apple cider vinegar
4 tbl honey (or agave)
1 tsp dried orange peel
1 tsp allspice
1 cinnamon stick
Put sliced peaches in a medium sized bowl, squeeze the lemon juice on them and toss. Set aside. In a small bowl mix together well the remaining ingredients. Drizzle on peaches and mix. Store for about 30 minutes or overnight in the refrigerator in an airtight container.
Serve with pound cake or whatever your little heart desires.
Copyright Alice D’Antoni Phillips Ally’s Kitchen