Pickled Peaches – Nectarines

Place lime juice, wine vinegar, sugar, coriander seeds, peppercorns and shallots in a large saucepan. Stir the ingredients together heartily and heat over low heat, stirring occasionally, until the sugar has dissolved – do not allow to come to the boil until all the sugar crystals have dissolved.

Meanwhile, in a second saucepan, bring water to a boil. Now cut the peaches in half and remove the stones.

Dip the peach halves in the boiling water, a few seconds at a time, to remove the skins. Lift out with a slotted spoon and remove the skin.

Then place the peaches in the vinegar and sugar mixture and allow to bubble. Gently poach the fruit for 15 minutes, until soft when pierced with a skewer. Then remove with a slotted spoon and pour into a preheated clean preserving jar. Boil the liquid by half over high heat and pour through a sieve over the peaches. Keep excess liquid and use to top up when the fruit has absorbed some of the syrup after 24 hours. Seal the jar and allow the fruit to infuse for 6 weeks before using.

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