Pickled peaches

Method

1. First, scrub your jar in soapy water, rinse it well and put it in a low oven to stay warm. Cut a small cross in the skin at the base of each peach, then plunge them into boiling water, a few at a time, for 10 seconds. After this, plunge them into a bowl of iced water – the skins should now come away easily. Cut them in half, discard the stones and toss them in the lemon juice.
2. To make the pickling liquid, put everything else bar the peaches in a large stainless steel or enamel pan (no aluminium – it doesn’t get on with vinegar) over a low heat and stir until the sugar dissolves. Now raise the heat and boil for 5 minutes, then lower the heat, add the fruit and simmer for 5 to 10 minutes. You want the peaches to be just soft when you pierce them with a sharp knife.
3. Use a slotted spoon to lower the peaches into the warm jar, then simmer the pickling liquid until it’s slightly syrupy. Strain it over the peaches to cover (or leave the spices in) and seal the jar.
4. They’re good to eat after a few hours, very good after 2 days and best after about 6 weeks. Try them with good bread and brie. Keep chilled once opened.