Makes 1 quart

Pickled peaches are a versatile treat for both sweet and savory dishes. Use ripe fruits that aren’t too soft. Enjoy them now over ice cream, or hold on to them in the fridge until Thanksgiving. They also pair beautifully with salty meats like fried chicken and ham. Once you have eaten the peaches, strain the syrup and add sparkling water and your favorite spirit for an irresistible peach shrub.

1¼ pound (4-5 medium) peaches, quartered

⅛ teaspoon almond extract

8 cloves

1 cinnamon stick (2 inches), broken in half

1 piece (1 inch) ginger root, cut into slices

1½ cups sugar

½ cup water

1¼ cup cider vinegar

Pinch of salt

1. Layer the peaches into a 1-quart jar. Pour almond extract over the peaches.

2. In a medium saucepan with a heavy bottom, combine cloves, cinnamon stick, ginger, sugar, water, cider vinegar, and salt. Bring liquid to a boil. Reduce heat and simmer 3-5 minutes. Pour liquid over peaches until jar is full. (There may be some extra pickling liquid.)

3. Cover and refrigerate for several days or weeks. Drain and serve over vanilla ice cream. Karoline Boehm Goodnick

Karoline Boehm Goodnick can be reached at kboehmgoodnick@gmail.com