Spiced Cloved Peaches

Name: Spiced Cloved Peaches
Ingredients: 6 medium Firm-ripe peaches (Choose peaches that are firm but fragrant.); 2 cups Granulated sugar; 1 cup White vinegar (Distilled white vinegar or apple cider vinegar can be used.); 2 large Cinnamon sticks (Alternatively, use 1 teaspoon of ground cinnamon, but sticks are preferred for clarity.); 24 whole Whole cloves (Approximately 4 cloves per peach.); 8 cups Water (For blanching peaches.)

A classic method for preserving fresh peaches, infused with aromatic whole cloves and simmered in a sweet and tangy syrup flavored with cinnamon. This recipe yields tender, spiced peaches perfect as a dessert accompaniment or a standalone treat.

Ingredients

6 medium Firm-ripe peaches (Choose peaches that are firm but fragrant.)
2 cups Granulated sugar
1 cup White vinegar (Distilled white vinegar or apple cider vinegar can be used.)
2 large Cinnamon sticks (Alternatively, use 1 teaspoon of ground cinnamon, but sticks are preferred for clarity.)
24 whole Whole cloves (Approximately 4 cloves per peach.)
8 cups Water (For blanching peaches.)

Instructions

1In a large saucepan, combine the granulated sugar, white vinegar, and cinnamon sticks. Bring the mixture to a boil over medium-high heat, stirring occasionally until the sugar is fully dissolved. Once boiling, reduce the heat to low and simmer gently for 20 minutes to allow the flavors to meld and the syrup to thicken slightly.
2While the syrup simmers, fill a separate large pot with about 8 cups of water and bring it to a rolling boil over high heat.
3Carefully dip 2-3 peaches at a time into the boiling water for about 30 seconds. Immediately remove them with a slotted spoon and transfer them to a bowl of ice water to stop the cooking. Once cooled, use a towel or your fingers to gently rub off the 'fur' (skin) from each peach. The skin should slip off easily. Repeat with the remaining peaches.
4Once peeled, stick each peach with four whole cloves, spacing them evenly around the peach. This will infuse the peaches with a rich, aromatic flavor.
5Carefully place half of the prepared peaches into the simmering spiced syrup. Ensure they are mostly submerged. Cook the peaches until they are soft when pierced with a fork, about 10-15 minutes, depending on their ripeness. Do not overcook, as they can become mushy.
6Using a slotted spoon, carefully remove the cooked peaches from the syrup and set them aside. Add the remaining half of the prepared peaches to the syrup and cook until soft, another 10-15 minutes. Once all peaches are cooked, remove them from the syrup. You can serve the peaches warm with some of the syrup, or allow them to cool completely and store them in the syrup in an airtight container in the refrigerator for up to 2 weeks.