Peaches Macerated With Balsamic Vinegar And Pink Peppercorns

• 4 peaches, pitted and sliced into 1/3-inch-thick wedges
• 2 tablespoons fine-quality balsamic vinegar
• 1/2 teaspoon freshly ground pink peppercorns
• 2 tablespoons sugar

1. In a nonreactive bowl, combine the peaches, vinegar, peppercorns and sugar and toss.
2. Refrigerate for 1 hour before serving.
3. Serve in bowls with vanilla ice cream or biscotti, if desired.

peaches, finequality balsamic vinegar, freshly ground pink, sugar

Taken from cooking.nytimes.com/recipes/7288 (may not work)