Spiced (pickled) peaches
Serves: 8 (fills a 1 litre jar)
Time to make: 35 mins
Ingredients
- 1 teaspoon whole allspice
- ½ teaspoon ground mixed spice
- ½ teaspoon whole cloves
- 1 teaspoon whole coriander seeds
- 1 ½ cups sugar
- 3 cups water
- 1 cup cider vinegar
- 1 star anise
- 2 cinnamon sticks
- 1 kg small, firm, yellow-flesh peaches (the smaller the better as large ones may not fit in the jar)
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Instructions
1 To make a spice bag, use a piece of muslin or cut a small circle out of an old clean tea towel. In the bag, place whole allspice, mixed spice, cloves and coriander seeds. Tie with string. Bash a few times with the rolling pin to bruise the spices.
2 Dissolve sugar in water and vinegar. Add spice bag, star anise and cinnamon. Simmer for 10 minutes.
3 While syrup is simmering, peel peaches. Cook them in syrup for about 3 minutes, or until just tender.
4 Bottle peaches in hot syrup.
Variations
You can also include cinnamon and star anise in preserve if you wish.
HFG tip
See our article Preserving basics for some handy preserving techniques.
Nutrition Info (per serve)
-
Calories 103cal
-
Kilojoules 430kJ
-
Protein 1g
-
Total fat 1g
-
–Saturated fat 0g
-
Carbohydrates 25g
-
–Sugars 25g
-
Dietary fibre 2g
-
Sodium 10mg
-
Calcium 10mg
-
Iron 0.5mg
Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
