These ones were destined to be Caitie's great-grandfather's birthday present. Except, we made two batches, so we had some left over to eat and gave one to Caitie's teacher Mrs Worrall, and one to Julie who does Caitie's before/after school care. Perfect gifts! Mmmm, and so yummy.
Basically, Caitie just threw 4 cans of peach slices in syrup, 30ml white wine vinegar, 4 sticks of cinnamon, sliced fresh ginger, a sprinkle of dried chilli flakes, a sprinkle of salt, a few cloves and a few whole black peppercorns in to a saucepan, then she brought it to the boil, then put it in to jars. Rinse, lather, repeat.
I was teaching Caitie about the different tastes of the ingredients. So she tasted the peaches and said that they were sweet. The vinegar was sour. The salt was salty, and the chilli and pepper were spicy. The ginger was a hard one, but when she tasted the finished product she agreed she could taste the heat of the ginger. She could taste the sweet and the spicy too, but not the sour. I tried to explain that the sourness had been absorbed by the sweetness and so the final dish wasn't quite as sweet. I find it hard to explain here, let alone to her! Not sure if she understood where I was going with that, but she found the combination of ingredients in this dish quite interesting, and enjoyed trying to identify their qualities and then identify them in the final dish.
We'll definitely make these again. So delicious, and so easy!
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