Grandma G, my grandmother-in-law was one of the sweetest, white haired ladies that I’ve had the pleasure of meeting. She always had a smile and a kind word. She loved her children, grandchildren and great grandchildren. I didn’t have the pleasure of living near her and only visited with her a few times, but I have felt her impact through out our marriage.
One of the things she left with me shows up on almost every holiday… the recipe for Spicy Peaches. I’m telling you what… these spicy peaches are so unique. They are sweet AND savory.
From what I’ve been told, grocery stores used to stock these peaches in cans. However over time, they have disappeared off the shelf. Somewhere along the way, Grandma G collected a recipe for them. She handed it down to my sweet mother-in-law, who in turn handed gave it to me.
I’ve had to tweak the recipe as liquid cinnamon and liquid clove are now more difficult to find on the small town grocery store shelves. But, these spicy peaches are delicious as ever.
The best part of this recipe is that it can pretty much be used for any meal that you prepare for a person with food allergies. Spicy peaches contain no dairy, no wheat, no eggs, no corn or no soy.
- 1 can (29 oz) peach halves or slices
- 1/2 c. sugar
- 1/8 c. cider vinegar
- 2 cinnamon sticks
- 3 cloves
Drain the juice of the canned peaches into a small saucepan. Add the sugar, cider vinegar, cinnamon sticks and cloves.
Turn the stove to medium-low. Bring the juice to a slight boil - just to dissolve the sugar. Turn off the stove and remove the saucepan from the heating element. Let cool enough to handle. In a jar with a lid (not plastic, it will absorb the flavors), spoon peaches into the jar. Add the peach liquid with the spices. Leave on the counter for 4-6 hours. Place in the fridge to cool. When chilled, serve as a side dish to a meal or as a dessert.
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