Stone fruit season is limited and I'm determined to savor every sweet bite, from eating fruit for dinner to making the most of scraps. In my kitchen, I rarely throw away the odds and ends after cutting peaches, plums, and nectarines for salads and desserts (like my favorite peach tarts). Instead, I plunk them into jars of vinegar.
Throughout the season you're likely to find colorful jars throughout my kitchen, filled with stone fruit scraps plus red wine, white wine, balsamic, or apple cider vinegar. Sometimes I'll make an all-peach or all-pluot version, but most often I'll just plop in whatever scraps I have as I go along. Once the jar is full, I give it a week or two to infuse, sampling every couple of days until it tastes strong enough.
After straining the vinegar I might add sugar or honey to make a shrub, or I might leave it as-is to use in salads and marinades. Sometimes, instead of vinegar, I infused the scraps in booze (vodka, brandy, rum) to make liqueur. Both are a fantastic way to enjoy a bit of summer well into fall and winter.
How do you make the most of summer fruit?
(Image credits: Emily Han)