One of the highlights of this summer’s cooking adventures was learning how to make spiced peaches. Made with a whole cinnamon stick, cloves, and fresh peaches. The result is a sweet and tangy fruit that could be used in sweet or savory dishes. The vinegar may seem weird but it actually gives the peach a little mmmph! I made two batches, the first batch using balsamic vinegar and the second one using apple cider vinegar. The first batch with balsamic had a sweeter and richer flavor than the one with apple cider. However, I have to say that if you’re planning to can these babies, the latter with apple cider vinegar makes a prettier presentation because the juices turn into a coral-ish liquid verses the dark syrup from the balsamic. You can eat them as is, puree them and use it as a glaze for ham or roasted chicken, or serve them with ice cream. Either way, it’s a fun way to use up one of the season’s best fruits.
- 6 firm large peaches
- 1/4 cup apple cider vinegar
- 4 whole cloves
- 1 cinnamon stick
- 1/2 cup sugar
- 1/2 cup water
- Peel the skin off peaches and remove pit. You have the option of leaving them in halves or slicing them in wedges. In a medium sauce pan, add fruit and the rest of the ingredients and bring to a boil.
- Reduce heat to medium heat and cook through for 30 minutes.
- Allow to cool completely before serving. If storing them for later use, you can put them into a mason jar with tight lid and use them in a couple weeks.