members recipes

Ingredients
4 lb Peaches
2 1/3 cup white wine vinegar
12 black peppercorns
1 tsp whole cloves
4 cardamon pods
2 cinnamon sticks
2 Star Anise
5 cups of sugar

Method
Bring a saucepan to boil and dip the peaches in for 30-40 seconds and then into ice cold water to remove their skin. Halve the peaches.

In a nother saucepan bring the wine vinegar and spice toa boil. Add the sugar and stir over low heat until it has dissolved.

Boil mixture for another 2 minutes and add the peach halves and leave to simmer 4-5 minutes.

Transfer the peaches into warm sterilised jars and pour syrup.

This is a fantastic way to preserve the summer taste of these peaches. You can also use white wine vinegar with a touch of tarragon to give it an extra taste. KEEP FOR 2 months before eating to allow flavors to develop