Persian-Spiced Pickled Peaches

• 1 1/4 pounds slightly underripe peaches, peeled, pitted and cut into thin wedges
• 1 tablespoon coriander seeds
• 1 cup white wine vinegar
• 1/2 cup water
• 2 tablespoons sorghum molasses
• 2 garlic cloves, crushed and peeled
• 1 1/2 teaspoons ground ginger
• 2 teaspoons kosher salt
• 1 teaspoon finely grated orange zest
• 1/2 teaspoon piment dEspelette

1. Pack the peach wedges into a 1-quart glass jar.
2. In a small skillet, toast the coriander seeds over moderately high heat, tossing, until fragrant, 2 minutes.
3. Let cool, then crush the seeds.
4. In a medium saucepan, bring the vinegar, water and molasses just to a boil.
5. Stir in the garlic, ginger, salt, orange zest, piment dEspelette and crushed coriander seeds.
6. Pour the brine over the peaches and let cool completely.
7. Cover and refrigerate for at least 4 days before serving.

slightly underripe peaches, coriander seeds, white wine vinegar, water, sorghum molasses, garlic, ground ginger, kosher salt, orange zest, piment despelette

Taken from www.foodandwine.com/recipes/persian-spiced-pickled-peaches (may not work)