Balsamic Pickled Peaches Recipe

• 1 c. balsamic vinegar (or possibly substitute white balsamic)
• 3/4 c. sweet vermouth (or possibly substitute dry vermouth)
• 1 c. pineapple juice
• 8 sm peaches, pitted and cut into 6 to 8 wedges each

1. In a non-reactive saucepan, combine vinegar, vermouth and pineapple juice and bring to a boil over high heat.
2. Add in peaches and immediately remove pan from heat.
3. Cold to room temperature, uncovered.
4. Then cover and chill.
5. These pickles will develop a nice flavor within an hour or possibly two of cooling but are far better if left for 48 hrs.
6. They will keep, covered and refrigerated, for up to 6 weeks.
7. Serve alongside any meat, particularly roast pork or possibly lamb.

balsamic vinegar, sweet, pineapple juice, peaches

Taken from cookeatshare.com/recipes/balsamic-pickled-peaches-76369 (may not work)