I couldn’t help but write one more Christmas post…
With my Aunts stealing the job of the Christmas ham from my clutches, I had to suffice making the pudding. After flopping down onto the sofa, tired after my labours, I flicked over to the Food Network to be greeted by Nigella and her peaches(!).
Spiced peaches is a condiment best served cold as a side dish with roast ham, hot or cold. While boiling, the kitchen becomes a Christmas wonderland of aromas, from cinnamon to nutmeg. I gave these as presents, stored in old-fashioned kilner jars, with ribbon for a finishing touch. I’ve even seen someone (my cousin) eat them for pudding, they’re that good! I really recommend this recipe, as it only take 5 minutes to make, but can be stored for weeks to come.
Makes: 2 jars/Serves 8 people
- 2 x 400g cans peach halves in syrup
- 1 x 15ml tablespoon of rice vinegar or white wine vinegar
- 2 short sticks cinnamon
- 1 x 4cm piece of ginger, peeled and sliced thinly into rounds
- 1/2 teaspoon dried chilli flakes
- 1/2 teaspoon Maldon salt or 1/4 teaspoon table salt
- 1/4 teaspoon whole black peppercorns
- 3 cloves
- Empty the cans of peaches with their syrup into a saucepan.
- Add the vinegar, cinnamon, sliced ginger, chilli flakes, salt, peppercorns and cloves.
- Bring the pan to the boil, and let the contents bubble for a minute or so, then turn off the heat and leave in the pan to keep warm.
- Serve the peaches with a hot ham, letting people take a peach half each and some of the spiced juice. (Any leftover spiced peaches can, and should, be stored in a jar and then eaten cold with cold ham.)