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Pickled peaches
Preparation info
- Difficulty
Easy
Appears in
Published 1978
Pickled peaches traditionally used to be served with cold ham, cold duck and cold roast pork, but they are equally delicious with a freshly cooked ham or a hot roast. They also made a very good addition to fruit salads.
Ingredients
7-8 900 g 2 lb - juice of
½
Method
Put the peaches in a bowl and pour boiling water over them. Remove them after 1 minute and take off the skins. Squeeze lemon juice over them. Stick each peach with 4 cloves.
Bring the vinegar, water, sugar and cinnamon sticks to the boil and simmer for 5 minutes.
Cook half the peaches, gently poaching them in the syrup until they are tender. Take them out with a slotted spoon an