Prep 3 mins
Cook 10 mins
I serve this at room temperature as a side dish for ham. Any leftovers are eaten (cold) with cottage cheese or by themselves. The recipe can be easily doubled. I don't remember the name of the cookbook it came from, but it was replicating dishes from colonial America. (Did canned peaches existed at that time?) :) Don't let the vinegar throw you, the flavors blend smoothly.
- 1 (29 ounce) can peaches in heavy syrup
- 1 teaspoon whole cloves
- 2 cinnamon sticks (3 inch)
- 2⁄3 cup sugar
- 1⁄2 cup vinegar
- Drain peaches, reserve syrup.
- Combine syrup, cloves, cinnamon stick, sugar and vinegar in a medium saucepan.
- Bring to a boil; cover and simmer 5 minutes.
- Remove from heat, add peach halves and cool completely.
- Refridgerate in airtight container overnight.
- Note: Flavor becomes stronger when stored several days.
Very tasty! Thanks for posting, I had previously made this the "easy" way (open can, strain into bowl, add cinnamon and brown sugar and cream), this is much better.
When I came across this recipe I knew I had to make it to go along with my Christmas holiday dinner. I remember when I was little my grandma use to always have spiced peaches with the holiday dinner, but I can't find them in the stores anywhere. We all enjoyed these very much, and they tasted just like I remember. Thanks for a keeper of a recipe. Thanks Satisfied Kris....
My mother always had spiced peaches on the table for Christmas and Thanksgiving. It has been so difficult finding them in the store in the small town I live in. These were perfect and just as I remembered from my childhood. Thanks for the easy and tasty recipe.