Pickled Peaches

• 350 g/ 12 oz caster sugar
• 300 ml/ ½

In a large wide pan, mix the caster sugar with the vinegar. Add the cinnamon and cloves, then bring to the boil.

Lower the temperature, add the skinned peaches to this sweet-and-sour syrup and turn to coat with a spoon. Put on a lid and simmer for 15 minutes. Remove and allow to cool.

They can be eaten immediately or kept in sterilized, sealed jars.