For me, this is an absolute Christmas/holiday must and, as with so many good things in my life, comes to me from my sister-in-arms, Hettie Potter. I’ve used bottled peaches, I’ve used tinned peaches and it honestly doesn’t matter which, but I’m afraid you have to resist the healthier peaches tinned in fruit juice rather than syrup. If you can find only slices, not halves, so be it. This is a beautiful condiment to eat with roast ham, hot or cold, and I love it with cheese, too. It makes the kitchen feel like a proper Christmas/holiday kitchen – and it’s a very easy present to whip up for people, too, beautiful in old-fashioned glass jars.
| Level: | Easy |
| Total: | 10 min |
| Prep: | 5 min |
| Cook: | 5 min |
| Yield: | about 8 servings with a joint of ham |
Ingredients
- Two 14-ounce cans peach halves in syrup
- 1 tablespoon rice vinegar or white wine vinegar
- 2 short sticks cinnamon
- 1 1/2-inch piece ginger, peeled and sliced thinly into rounds
- 1/2 teaspoon crushed dried chili flakes
- 1/2 teaspoon kosher salt or 1/4 teaspoon table salt
- 1/4 teaspoon whole black peppercorns
- 3 whole cloves
Instructions
- Empty the cans of peaches into a saucepan with their syrup. Add the vinegar, cinnamon, sliced ginger, chiles, salt, whole peppercorns and cloves. Bring the pan to the boil, and let boil for a minute or so then turn off the heat and leave it in the pan to keep warm.
- Serve the peaches with a hot ham letting people take a peach half and some of the spiced juice. Any leftovers can (and should) be stored in a jar and refrigerated and then eaten cold with cold ham.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 59 |
| Total Fat | 0 g |
| Saturated Fat | 0 g |
| Carbohydrates | 16 g |
| Dietary Fiber | 2 g |
| Sugar | 13 g |
| Protein | 1 g |
| Cholesterol | 0 mg |
| Sodium | 123 mg |
Reviews
I wish I had read more recipes before trying this one. Most use sugar not salt, cider vinegar not rice or wine vinegar, and no ginger, chili flakes, or peppercorns. This was too spicy (and I don’t mind heat) and the ginger ruined everything.
I made the peaches as directed and served it with a rare pan seared duck breast. This was one of the best combinations I have ever eaten!
Just done these the week before christmas. The kitchen smells wonderful! I didnt have any chilli flakes so i popped a whole dried chilli in and to sort of compensate for hot i dashed a good glug of honey mead in there too! I didnt have any fresh ginger so i used powdered which made the syrup go a bit cloudy but im sure its fine just looks sort of cloudy brown liquid. Will have to see if people like them on xmas day now hehe!
I loved it but probably you need to add a little bit of gelatine to make it more solid. I will try it with another batch.
Delicious. I had a bunch of fresh peaches, and wanted to make a tart, so I tweaked it thusly: cut the peaches into 1-inch dice; omitted the vinegar and added a couple teaspoons of brown sugar; swapped out the whole cloves, peppercorns and chile flake for ground cloves, ground pepper and cayenne pepper. Since I was using fresh, not canned peaches and had no syrup, I added about 1/4 cup of St. Germain liqueur to get things juicy. After cooking, I spooned the fruit into a phyllo dough tart shell I put together and reserved the (completely amazing) syrup that developed. When the holidays come I’ll try it as a condiment, but o.m.g. my tart turned out perfectly.
Like another viewer who wanted the “ham recipe,” I was disappointed not to see it listed. I then looked at the top of the page to the name of the Episode: Holiday Snaps. I clicked on that and “Wahhhhh Laaaa,” all the show’s recipes showed up on the screen. I’m so looking forward to making this ham and the accompanying peaches! Happy Thanksgiving and Merry Christmas everyone!
I saw the episode this recipe was in just hours before our holiday get-together. I knew ham was on the menu and just had to try it. My peaches received rave reviews and it couldn’t have been easier to make! We love spicy, so I added a little extra dried chili flakes. This recipe is a keeper and a wonderful new addition to my winter comfort foods.
Not much else to say. I’m putting them in hermetic jars and giving them away for Christmas. People love them.
I made these for Thanksgiving Dinner, and they were wonderful and easy! Someone brought cranberry relish, but not everyone in my family likes that, and not many of us like Jello Salads! This was the perfect addition to the richness of the Thanksgiving feast – a bit sweet, a bit tart, and a bit spicy!
I have always been taught that for garnishing, you leave a visual “clue” as to what is in the dish, so I left the cinnamon sticks, cloves, etc. in the dish – and thought that it made it look homemade, and more interesting than bare peach halves.
I did not use the chilis – wasnt sure how that would turn out!
Great make ahead, too! Easy enough for any week night side dish.
I haven’t made this yet but it sounds DELICIOUS! I wish that the glazed ham recipe that Nigella made in the show was available. I don’t eat pork but my fiance would love a nice ham every now and then! Hopefully the recipe will be avalable soon. I love Nigella!