Pretty as a picture, these pickled peaches are delicious with ham, duck or turkey.
1 cup tarragon wine vinegar
½ cup caster (super-fine granulated) sugar
3 small fresh bay leaves
1 tsp peppercorns
1 tsp coriander seeds
½ cup fresh or frozen cranberries
6 ripe but firm peaches
1 Mix vinegar, sugar, bay leaves, peppercorns, coriander seeds, bay leaves and cranberries in a small saucepan. Set pan over a gentle heat and heat gently, stirring often, until sugar dissolves. Let syrup get hot, but don’t let it bubble. Turn off the heat and leave syrup to cool.
2 Slice peaches into slim wedges and add to syrup. Steep peaches for at least 1 hour before serving. Serve at room temperature, but store any leftover peaches in the fridge and use within 2 days.
Photography Aaron McLean http://www.aaronmclean.com