Pickled Peaches

For the pickled peaches, blanch the vineyard peaches briefly in hot water, then rinse in ice water, and peel off the skin, cut in half or quarters.

In the meantime, lightly caramelize the sugar, add water and acidify with the juice of the two lemons.

Boil the prepared peaches in the sugar water, pour into boiled screw-top jars and cover with liquid.

Close tightly and sterilize the pickled peaches at 75 degrees in a steamer for 30 minutes.

Preparation Tip:

Cook the pickled peaches with very little lavender or rose petals. This gives a delicate floral aroma.

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