Ingredients:

8 large peaches, firm but fully ripe

4 c water

1 1/3 c sugar

1 t ground ginger

1 t ground cinnamon

1 t ground cloves

Directions:

1. Peel the peaches by dropping them into boiling water for one minute, then using a slotted spoon, place into ice water. The skins will slip off easily.

2. Bring the water and sugar to a low boil. 2. Place the ginger, cinnamon and cloves into a coffee filter and secure closed with a paper clip, string or staple.

3. Place the spice bag in the syrup and boil for five minutes. Cut peaches in half and gently lower into the syrup. Reduce heat and simmer for five minutes.

4. Remove from heat, cover and allow to sit for 12-24 hours. Discard spice bag. Gently ladle the peaches into clean canning jars. Cover with syrup to within 1/2" of the top. Wipe rims of jars with a clean damp paper towel. Water bath jars for 20 minutes. Yield: about 2 pints

Bon Appetit!