Looking for the perfect addition to your Christmas ham this year? Perhaps some sweet n spicy pickled peaches or do you just need a little something extra to go with a delectable cheese board?

We have the recipe for you – direct from one of the growers of the Traprock Region, so you know it’s going to be good! Dinie of Rosemary Hill Orchard says “it’s quite an old recipe given to us by a friend and is very popular with our family – in fact, we can’t imagine having Christmas ham without it!”

This recipe compliments cold meats and cheeses and can keep, once sealed for 5-6 months!

Ingredients; 1 & ½ kg of ripe yellow or white peaches, 1 & ¼ cups white wine or cider vinegar, 750 grams raw sugar, half teaspoon each of; whole cloves, allspice, ground nutmeg, ground cinnamon

Method; peel, seed and slice peaches. layer with sugar and spices in a saucepan and add vinegar, bring to the boil, stir and let simmer for 5 minutes. remove fruit & pack into sterilised jars or bottles. Reduce syrup until it begins to thicken, pour over fruit in the jars and seal.

Check out our video on Instagram for the finished product and let us know what you think this recipe might pair well with!