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Prep Time: 3 Minutes Cook Time: 10 Minutes |
Ready In: 13 Minutes Servings: 8 |
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I serve this at room temperature as a side dish for ham. Any leftovers are eaten (cold) with cottage cheese or by themselves. The recipe can be easily doubled. I don't remember the name of the cookbook it came from, but it was replicating dishes from colonial America. (Did canned peaches existed at that time?) :) Don't let the vinegar throw you, the flavors blend smoothly. Ingredients:
1 (29 ounce) can peaches in heavy syrup |
1 teaspoon whole cloves |
2 cinnamon sticks (3 inch) |
2/3 cup sugar |
1/2 cup vinegar |
Directions:
1. Drain peaches, reserve syrup.
2. Combine syrup, cloves, cinnamon stick, sugar and vinegar in a medium saucepan.
3. Bring to a boil; cover and simmer 5 minutes.
4. Remove from heat, add peach halves and cool completely.
5. Refridgerate in airtight container overnight.
6. Note: Flavor becomes stronger when stored several days.
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