I've found that towards the end of the summer peach season the fruit can be a little mushy and tasteless. This is a good way to preserve them for a few weeks in the refrigerator. It's not vinegary at all. The almond extract if you have it, enhances the flavor of the peaches.

Roasted Peaches
Simple syrup (1 part sugar to 1 part water, heat to dissolve sugar)
1/4 cup balsamic vinegar
(1/8 teaspoon almond extract)
Fresh peaches

Sliced almonds
Roquefort cheese

Wash the peaches. Halve them with skin on, and score lightly. Place seed side down in a glass pan and add liquid to 3/4 inches deep. Roast with the peach pits in a hot oven (400 degrees), turning over at some point so the other side cooks. Refrigerate in quart jars until ready to serve.

Garnish each serving with 1 tablespoon roquefort cheese and sliced almonds or serve with half and half or cream. Also good with ice cream or vanilla pudding. I ate some hot out of the oven and they were really good.

This reminds me of a recipe we got from the Good Eats program about how to deal with fresh strawberries. They say to wash the berries (don't soak them), cut out out the cores, discard the green tops, slice them into red wine and sweeten with some honey. Store in the refrigerator. On the show they said to serve with a grating of black pepper, but Mr. Troutbend wouldn't let me do that because he's not a big fan of black pepper.