Spiced Pickled Peaches
Makes 2 jars • Prep 15 mins • Cooking 6 mins
Gorgeous with grilled lamb or chicken, this easy preserve keeps the best of summer for months to come. Make a simple salad of seared lamb backstrap, slice across the grain and serve on a bed of rocket with dollops of goat’s curd and these pickled peaches. Place a loaf of warm sourdough on the side and you have yourself a sensational and easy summer meal.
What you’ll need
2 cups apple cider vinegar
1 ½ cups sugar
4cm ginger, peeled and thinly sliced
2 sticks cinnamon
Combine the cider vinegar, sugar, ginger, cinnamon and cloves in a large saucepan and bring to a simmer, stirring until the sugar dissolves.
Meanwhile, peel the peaches (score a cross at the base of each then plunge into a saucepan of boiling water for a minute then remove, plunge into cold water and with a sharp little knife, pull back the skin, it should come away easily).
Halve the peaches then gently remove the stones and cut into quarters.
Add these to the pickling liquid and simmer for five minutes only.
Any more and you’ll lose the fruit’s beautiful golden colour and the quarters might start to collapse.
Transfer to sterilised jars and wait for a few weeks before using if possible.