Pickled peaches are an American invention and go well with duck or pork.
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.
© 1998 Alastair Little and Richard Whittington estate. All rights reserved.