Peaches pickled in spiced syrup

Ingredients for 2 servings:

• 1 kg peach(s)
• 500 ml dry white wine
• 250 ml vinegar (white wine vinegar)
• 500 g brown sugar
• 1 stalk(s) cinnamon or cinnamon powder
• 1 tbsp allspice
• ½ tsp nutmeg
• 1 tsp coriander
• 2 tsp salt
• 1 bay leaf
• 2 sprigs of dill
• 1 small chili pepper(s), dried

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

… for 2 glasses of 500 ml each

Briefly immerse the peaches in boiling water for 1 minute, then refresh them in ice-cold water. Peel the skin, halve them, and remove the stones. Sauté in white wine and vinegar for 8-10 minutes until half-cooked. Remove and drain in a sieve. Bring the wine/vinegar mixture to a boil with the sugar. Add the cinnamon stick, allspice, nutmeg, coriander, and salt, and simmer for 20 minutes over low heat. Then add the half-cooked peach halves and dill stalks, and sauté over low heat for another 4 minutes. Remove the peaches, strain the liquid, and reduce to a syrup for at least 10 minutes. Meanwhile, prepare the jars. After rinsing, place the jars and lids in a large saucepan, add hot water, bring to a boil, and simmer for 5 minutes. Leave in the hot water until ready to fill. Then turn upside down on a cloth to drain. Fill the jars with the peaches, picked dill tips, and chili pepper. Completely cover the fruit with the hot syrup and seal immediately. As a precaution, place the jars on a damp cloth while filling. These spicy pickled peaches will keep for at least 3 months.