An unusual, but tasty condiment. Nectarines and apricots are also good.
1 c balsamic vinegar (or white balsamic)
3/4 c vermouth, sweet or dry, or sake or sherry or white wine
1 c pineapple juice (or orange or grapefruit juice)
6 peaches, peeled, pitted and cut into 6 to 8 wedges each
1. In a non-reactive saucepan (not aluminum!) combine vinegar, vermouth, and pineapple juice. Bring to a boil over high heat. Add peaches and immediately remove pan from heat. Cool to room temperature, uncovered.
2. Once cool, cover and refrigerate. These pickles will develop a nice flavor within an hour or two of cooling, but are far better if left for 48 hours before eating. They will keep, covered and refrigerated, for up to 6 weeks.