Southwestern Recipes

Peach Escabeche

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  • 7 peaches, peeled and pitted, or 8 plums, pitted
  • 1/2 cup white wine vinegar
  • 1/4 cup water
  • 6 (2-inch) sticks canela
  • 2 pods star anise
  • 2 teaspoons finely diced seeded Guajillo chile
  • 1/2 cup plus 2 tablespoons honey
  • 1/2 cup granulated sugar
  • 1/4 teaspoon salt, or to taste


  1. Cut peaches or plums into wedges about 1/2 inch thick.
  2. In a small non-reactive saucepan, combine all ingredients except for peaches. Bring to a simmer over moderate heat and cook for 3 to 4 minutes, or until brine is well infused.
  3. Add half of the fruit to the simmering brine and cook for 2 minutes until the fruit softens slightly.
  4. Using a slotted spoon, remove peach or plum wedges to a bowl and repeat the process with remaining fruit.
  5. Let cool, then cover and refrigerate for at least 3 hours or overnight.
  6. To serve, drain fruit. If desired, leave the star anise and canela sticks for an inedible garnish.
  7. Reserve brine for the next batch, if desired.

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