Total Time
13mins
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.

Ingredients Nutrition

Directions

  1. Drain peaches, reserve syrup.
  2. Combine syrup, cloves, cinnamon stick, sugar and vinegar in a medium saucepan.
  3. Bring to a boil; cover and simmer 5 minutes.
  4. Remove from heat, add peach halves and cool completely.
  5. Refridgerate in airtight container overnight.
  6. Note: Flavor becomes stronger when stored several days.

Reviews

(3)
Most Helpful

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.

b_dazzld November 04, 2003

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....

Sheri-BDB December 30, 2006

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.

ncshagger November 25, 2006

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