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- Pickled Peaches
- 525g Brindisa Peach Halves
- 120g soft brown sugar
- 6 tbsp cider/white wine vinegar
- 2 small cinnamon sticks
- 1 heaped tsp whole cloves
- 1 heaped tsp whole allspice
- 1 dried chilli
Drain the syrup from the jar of peaches into a small saucepan and stir in the sugar, vinegar, spices and chilli.
Bring slowly to the boil, stirring to dissolve the sugar.
Simmer gently for 3 mins, add the peaches and 50ml water, and bring to simmering point once again.
Leave simmering gently for a further 5 mins, before removing from heat. Pour into a heatproof bowl and leave to cool. Store in a jar, we used Kilner Universal Storage Jar, 0.85L. Keep in the fridge and use within 5 days.
Shop the ingredients
East End Chinese Cinnamon (Cassia) Sticks 100g100g
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