Spicy pickled peaches

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By Food24 November 03 2009
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Ingredients (7)

2.00 kg peaches — peeled
cloves — whole
500.00 ml vinegar — white garpe
250.00 ml water
450.00 g white sugar
3.00 cinnamon — stick
3.00 star anise
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Push three cloves into each peach and place in salt- or vinegar-water to prevent discolouration. Add to a pot of boiling water and boil for 3 minutes. Drain and place in sterilised preserve jars while preparing the syrup. Heat the vinegar, water and sugar together, stirring until the sugar is dissolved. Leave to stand for 5 minutes. Place a cinnamon stick and star anise in each jar and top with the boiling syrup, filling each jar until just beneath the rim. Seal with sterilised lids and leave for a few days for flavours to develop. Makes 1 large old-fashioned preserving jar or 3 medium-sized jars.

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