Spiced Peaches in Peach Wine

Recipe by Baby Kato
READY IN: 1hr 25mins
YIELD: 6 quarts




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