When a recipe calls for fruit vinegar, this is the one we usually grab from the shelf. Like many of the similar specialty products on the market today, it's made by steeping fruit in mild vinegar rather than fermenting juice, the traditional way. Because of the process, full-flavored, height-of-the-season peaches produce the best results, but even frozen peaches will work.
MAKES ABOUT 2 CUPS
| 2 | large peaches, peeled and sliced |
| 2 | cups rice vinegar or champagne vinegar |
Place the peaches into a large ceramic, glass, or stainless steel bowl and pour the vinegar over them. With the back of a fork, mash the peaches enough to release more juice. Let the mixture sit at room temperature for 6 to 12 hours. Pour through cheesecloth or a fine strainer into a jar, pushing down with a spoon on the peaches to release more of their flavor. Use the vinegar immediately or store covered at room temperature. It keeps for at least several weeks.