I love these as they are sweet and tart and go beautifully on a picnic alongside cold roasted meats, or use as you would a pickle with cheese.

Makes 1 large or 2 medium jars

500 ml (2 cups) white wine vinegar

375 ml (1½ cups) red wine vinegar

1½ cups caster sugar

1 star anise

4 juniper berries

6 cloves

2 fresh bay leaves

1 small sprig fresh rosemary

8 firm medium, ripe peaches, stones removed and cut into 6 wedges

1 tsp salt

1 tsp sugar

Method

Sterilise 1 large or 2 medium sized jars with lids and have waiting so you can preserve the peaches when ready.

In a medium saucepan combine vinegar, spices, bay leaves, rosemary, sugar, salt and spice and stir over medium heat until the sugar dissolves.

Bring to the boil and add peaches, cook for 1 minute and then remove from the heat immediately as you want the peaches to stay firm.

Using a slotted spoon place the peaches carefully into the sterilised jars and pour in the syrup so that it almost overflows. Seal jars and clean away any sticky juice, label and cool.

When cold I store the peaches in the fridge, they will keep for up to 3 weeks when opened.