Total Time
1hr 25mins
Prep 1 hr
Cook 25 mins

These wonderful peaches make a great Christmas Gift. A little bit of summer during the cold dreary winter. Well worth the extra effort. Enjoy!


  1. Peel peaches, leave whole and place in acid solution, while you finish peeling all the peaches.
  2. In a large pot, cook wine, white & brown sugars, lemon juice and one cinnamon stick.
  3. Stir until all sugar is dissolved and mixture begins to boil.
  4. Remove the cinnamon stick and reserve the syrup.
  5. Rinse the peaches.
  6. Stick two cloves into each peach and add the peaches to the reserved syrup, heating the peaches until slightly softened.
  7. Remove from heat and allow peaches to sit in syrup overnight at room temperature.
  8. Next day, remove the cinnamon and cloves from the peaches.
  9. Slice the peaches into thick wedges and place back into the syrup.
  10. Next add the shredded candied ginger into the peach mixture and reheat the peaches.
  11. Once the peaches are hot, pack tightly into hot sterilized jars, make sure to add 1 stick of cinnamon to each jar.
  12. Cover the peaches completely with hot syrup, make sure to release any air bubbles, adding more syrup if necessary.
  13. Clean the rims and seal the jars.
  14. Process quart jars for 25 minutes in a water bath canner.
Most Helpful

Wonderful! Great over cake, or alone. I also modified the recipe to use bing cherries and cherry wine and it was great, too!

sitoebee August 24, 2011

I cannot review these just yet,as they are not ready to eat! However, the ease of making them was excellent, and the smell and spices was wonderful. I have photographed them, and will return with my review in a week or so, when we plan to have them for a dessert! I halved the recipe to 12 peaches, and managed to make 2 large Kilner out of the peaches. Thanks Baby Kato - I am sure these will be as wonderful to eat, as the smell was, whilst I was making them! FT:-)Added on the 8th September - FIVE stars and WOW! We had these warm with creme fraiche tonight.......delicious!!! I am going to make some more whilst peaches are cheap amd available - THANKS so much for a keeper!:-)

French Tart September 07, 2007