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Pickled peppered peaches

Pickled peppered peaches

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Pickling fruit may be a little time-consuming - but it's worth it for these tangy peaches, delicious served with hot or cold cooked meats

Makes: 6

Ingredients

Halve the peaches and stone them, if you can, as they will pack into the jars more easily. This recipe would also work equally well with apricots, just cook them for a few minutes first.

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500g (1lb) granulated sugar
300ml (½ pint) white wine vinegar
Thinly pared rind of ½ lemon
1 tsp each pink, green and black peppercorns
1kg (2¼lb) or 6 slightly ripe peaches, skinned
Sterilised jars

Method

Put the granulated sugar, vinegar, lemon rind and peppercorns in a pan. Heat gently, stirring, for about 5 minutes until the sugar dissolves.
Add the peaches to the pan and simmer until soft - about 8 minutes.
Lift the fruit out with a draining spoon and pack it into the sterilised jars.
Continue boiling the vinegar mixture until slightly reduced and beginning to thicken to a syrup - 3-5 minutes.
Pour syrup over the fruit to cover them. Cover and seal jars.

Top tip: Halve the peaches and stone them, if you can, as they will pack into the jars more easily. This recipe would also work equally well with apricots, just cook them for a few minutes first. Feature: Kate Moseley. Photos: Chris Alack. Props stylist: Sue Radcliffe

By Jennifer Shepherd

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Nutritional information per portion

Calories 94(kcal)

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.