Peach Escabeche

7 peaches, peeled and pitted, or 8 plums, pitted
1/2 cup white wine vinegar
1/4 cup water
6 (2-inch) sticks canela
2 pods star anise
2 teaspoons finely diced seeded Guajillo chile
1/2 cup plus 2 tablespoons honey
1/2 cup granulated sugar
1/4 teaspoon salt, or to taste

Cut peaches or plums into wedges about 1/2 inch thick. In a small non-reactive saucepan, combine all ingredients except for peaches. Bring to a simmer over moderate heat and cook for 3 to 4 minutes, or until brine is well infused. Add half of the fruit to the simmering brine and cook for 2 minutes until the fruit softens slightly.

Using a slotted spoon, remove peach or plum wedges to a bowl and repeat the process with remaining fruit. Let cool, then cover and refrigerate for at least 3 hours or overnight.

To serve, drain fruit. If desired, leave the star anise and canela sticks for an inedible garnish. Reserve brine for the next batch, if desired.