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one small White Onion, thinly sliced one third cup Water one cup Coles White Wine Vinegar one tsp Yellow Mustard Seeds one cm piece Fresh Ginger, peeled and sliced one tbsp Dark Brown Sugar Preheat oven to two hundred and ten°C. To make the pickled onion, place the onion in a medium saucepan with the water (Recipes by ingridients water) and bring to the simmer. Roasted Peaches with Pickled Onion, Feta and Mint. Cook for about five minutes, then strain and transfer to a medium mixing bowl. Roasted Peaches with Pickled Onion, Feta and Mint. Return the saucepan to medium-high heat and bring the, vinegar (Recipes by ingridients vinegar) mustard (Recipes by ingridients mustard) seeds, ginger and dark brown sugar (Recipes by ingridients brown sugar) to the simmer. Simmer gently for about five minutes then pour the mixture over the onion. Allow mixture to cool completely at room temperature, then refrigerate covered until serving. Place the peaches in a roasting pan cut-side up and spoon the glaze generously over each half. Roasted Peaches with Pickled Onion, Feta and Mint. Cook on the middle rack in the oven until the glaze has caramelised and the peaches have softened, about about seven-ten minutes. Remove from the oven and set aside to cool. Roasted Peaches with Pickled Onion, Feta and Mint. Strain the onions and discard the pickling liquid. Transfer peaches to a platter, scatter onions over, sprinkle with feta cheese (Recipes by ingridients cheese) and garnish with mint. Roasted Peaches with Pickled Onion, Feta and Mint. Drizzle any remaining juices from the pan over the top and serve. .
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