Spiced Peaches from The Times Cookery Book by Katie Stewart
Drain the syrup from the tin of peaches into a saucepan and stir in the sugar, vinegar and spices. Bring up to the boil slowly, stirring to dissolve the sugar. Simmer quickly for 5 minutes. Add the...
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Ingredients
- 1 inch piece (2½ cm) of cinnamon stick
- 4 tablespoons white malt vinegar
- 1 rounded teaspoon whole allspice
- 1 rounded teaspoon whole cloves
- 3 oz (75 g) soft brown sugar
- 1 (1 lb 14 oz) (850 g) tin peach halves
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