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poaching, preserving
Spiced Peaches Recipe-458

Photo by: Tom Eckerle
Comments: 0


Yield: Serves


  • 12 firm, ripe peaches, blanched and peeled
  • 1 bottle (25.4 ounces) dry white wine
  • 1 cup white wine vinegar
  • 3 small cinnamon sticks
  • 6 whole cloves
  • 8 peppercorns
  • 1 lemon, halved and squeezed
  • About 2 cups sugar, depending on the sweetness of the fruit




In a large non-aluminum kettle, combine the peaches with all of the other ingredients.

Bring to a simmer over moderate heat and poach until the peaches can be pierced easily with a sharp knife, 10 to 15 minutes.  Discard the lemons.

Let the peaches cool in their liquid, and serve at room temperature.


The peaches can be put up in sterilized jars.

© Christopher Idone

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 12 servings.

151kcal (8%)
13mg (1%)
10mg (17%)
24mcg RAE (1%)
0mg (0%)
3mg (0%)
0g (0%)
0g (1%)
1mg (3%)

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