Photo: Spiced Peaches Recipe
For me, this is an absolute Christmas/holiday must and, as with so many good things in my life, comes to me from my sister-in-arms, Hettie Potter. I've used bottled peaches, I've used tinned peaches and it honestly doesn't matter which, but I'm afraid you have to resist the healthier peaches tinned in fruit juice rather than syrup. If you can find only slices, not halves, so be it. This is a beautiful condiment to eat with roast ham, hot or cold, and I love it with cheese, too. It makes the kitchen feel like a proper Christmas/holiday kitchen - and it's a very easy present to whip up for people, too, beautiful in old-fashioned glass jars.
Ingredients
- 2 (14-ounce) cans peach halves in syrup
- 1 tablespoon rice vinegar or white wine vinegar
- 2 short sticks cinnamon
- 1 1/2-inch piece ginger, peeled and sliced thinly into rounds
- 1/2 teaspoon crushed dried chili flakes
- 1/2 teaspoon kosher salt or 1/4 teaspoon table salt
- 1/4 teaspoon whole black peppercorns
- 3 whole cloves
Directions
Empty the cans of peaches into a saucepan with their syrup. Add the vinegar, cinnamon, sliced ginger, chiles, salt, whole peppercorns and cloves. Bring the pan to the boil, and let boil for a minute or so then turn off the heat and leave it in the pan to keep warm.
Serve the peaches with a hot ham letting people take a peach half and some of the spiced juice. Any leftovers can (and should) be stored in a jar and refrigerated and then eaten cold with cold ham.
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By Poppygurl
on December 17, 2011
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Just done these the week before christmas. The kitchen smells wonderful! I didnt have any chilli flakes so i popped a whole dried chilli in and to sort of compensate for hot i dashed a good glug of honey mead in there too! I didnt have any fresh ginger so i used powdered which made the syrup go a bit cloudy but im sure its fine just looks sort of cloudy brown liquid. Will have to see if people like them on xmas day now hehe!
By yulia_borisenko...
Warsaw, 40
on November 28, 2011
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I loved it but probably you need to add a little bit of gelatine to make it more solid. I will try it with another batch.
By banjogrrrl
on June 09, 2011
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Delicious. I had a bunch of fresh peaches, and wanted to make a tart, so I tweaked it thusly: cut the peaches into 1-inch dice; omitted the vinegar and added a couple teaspoons of brown sugar; swapped out the whole cloves, peppercorns and chile flake for ground cloves, ground pepper and cayenne pepper. Since I was using fresh, not canned peaches and had no syrup, I added about 1/4 cup of St. Germain liqueur to get things juicy. After cooking, I spooned the fruit into a phyllo dough tart shell I put together and reserved the (completely amazing syrup that developed. When the holidays come I'll try it as a condiment, but o.m.g. my tart turned out perfectly.
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