The skin of my mountain peaches was already beginning to shrivel, so I gutted it, peeled off the skin and cut it into small pieces. Wash the chilli, remove the seeds and dice very small. Pull out the shallot and dice it. Strip off rosemary needles and chop finely.

Bring the shallot cubes to the boil in the 3 tablespoons of water, turn off the stove and add the mountain peach pieces, sugar, chopped rosemary and chilli cubes, stir and let stand for about 30 minutes.

Now add the raspberry vinegar and a pinch of sea salt, mix, bring to the boil and boil down for approx. 8-10 minutes until thick and pour into prepared glasses.

Unfortunately, I ran out of glasses and used bottles with a not so slim neck.