PEACH VINEGAR

INGREDIENTS:
2 ripe peaches (about 12 ounces total), peeled, pitted, and chopped
1 cup Japanese brewed rice vinegar, or a good distilled white vinegar with an acid content between 4 and 5 percent
3 Tablespoons sugar

PREPARATION:
1. Puree the peaches in a food processor, then pour the puree into a medium-size bowl. (There should be 1 cup of peach puree.)
Combine the vinegar, sugar, and 1/2 cup water in a medium-size saucepan.
2. Bring to a boil over high heat, then reduce the heat to medium-low and simmer until slightly syrupy, 4 to 5 minutes. Stir the vinegar mixture into the peach puree. Let cool.
3. Sterilize a 16-ounce bottle (or two 8-ounce canning jars). Sterilize the cap (or lid) according to the manufacturer's instructions or have ready a clean cork.
Skim the foam, if there is any, then strain the vinegar mixture through a fine sieve, pressing on the solids to extract as much juice as possible. Discard the solids.
4. Drain the bottle, then fill with the strained vinegar. Seal with a clean cork (or sterlized lid). Store in a cool, dry place or refrigerate.

Variation:
Mango-Passion Fruit Vinegar: for the peaches, substitute 3/4 cup mango puree plus the strained pulp of 1 large passion fruit (about 1/4 cup). Proceed with the recipe