Delicious with cold meats such as ham or pork.

Ingredients

• 10 small or 6-8 medium-sized ripe peaches
• 1 clove for each peach
• 3 cups sugar
• 1 cup honey
• 2 cups water
• 1 cinnamon stick or ½ teaspoon ground cinnamon
• 2 thin slices fresh ginger
• 1 cup white, white wine or cider vinegar

Method

1. Peel the peaches with a peeler or small knife. Alternatively make a cross in the base of the beach and blanch in boiling water for about 2 minutes then refresh in ice-cold water before peeling away the skin.
2. Push one clove into each peach. Pierce each peach with a skewer in several places.
3. Into a large, wide, deep frying pan or large wide saucepan, stir the sugar, honey and water over a moderate heat until the sugar dissolves. Bring to the boil, add the cinnamon, ginger and peaches.
4. Lower to a simmer and cook peaches gently for 10 minutes, turning every so often so they're well coated in syrup. Remove from the heat, leave to cool, cover and stand overnight.
5. The next day, bring the peaches slowly back to the boil, lower the heat and simmer for 10 minutes. Remove from the heat. Use clean tongs to lift the peaches from the syrup and place into sterilised hot, dry, wide-necked jars. Keep warm in a 120ºC oven. Reserve the syrup.
6. Add the vinegar to the reserved syrup; boil rapdily for 20 minutes. Pour enough hot syrup over the peaches to fully cover them. Overlow the jar if necessary. Seal immediately. Wipe jars. Keep in a cool pantry and use within the year. Once open, keep in refrigerator.