2 cups balsamic vinegar
1 1/2 cups sugar
3 cups water
6 cardamom seeds
10 coriander seeds
5 black peppercorns
2 cloves garlic, sliced
1 thumb-sized piece of ginger, peeled
24 peaches, peeled, pitted and halved
6 red onions
2 quarts roast garlic and plantain stock
2 quarts roast garlic and plantain stock
2 bunches mint, finely minced
2 containers creme fraiche
1 (16 ounce) can whole tomatoes
3 lemons, zested
2 tablespoons unsalted butter
1/4 cup sea salt
6 ice cubes
Fresh ground pepper to taste
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