Peach And Rosemary Vinegar Recipes

Steps:

• Bring sugar and water to a boil in a medium saucepan, stirring until sugar dissolves. Add peaches and rosemary, and bring to a simmer. Remove from heat. Cover, and let cool. Discard rosemary. Peel peach slices if desired. Transfer peaches with syrup to a container; cover, and refrigerate for at least 1 hour or overnight.
• Place 2 peach slices and about 1/4 cup syrup in 8 ice-filled glasses. Add 1/2 cup wine to each; top with club soda. Garnish each with a rosemary sprig, and serve immediately.

Steps:

• Preheat oven to 400°. In a large bowl, mix the first 6 ingredients. Add peaches and toss to combine. Transfer to a greased 1-1/2-qt. or 8-in. square baking dish. Bake 15 minutes., Meanwhile, in a bowl, whisk flour, brown sugar, baking powder, cinnamon, rosemary and salt. Cut in butter until mixture resembles coarse crumbs. Mix water and extracts; add to flour mixture, stirring just until moistened., Drop dough by heaping tablespoonfuls over peach mixture. Bake, uncovered, 20-25 minutes longer or until filling is bubbly and topping is golden brown. Serve warm. If desired, top with ice cream.

Steps:

• Place the chopped peach in a 3-cup bottle with a large opening.
• Add the rosemary and pour in the vinegar.
• Cover and shake well.
• Set aside for about 3-4 weeks, shaking atleast once, every other day.
• If you have used fresh fruit, pass the vinegar through a dampened coffee filter.
• If you want to intensify the rosemary flavour, replace the rosemary sprigs with fresh ones.
• Peach and Rosemary Vinegar will keep for more than a year in a cool, dark place.