Instructions: Cut shallow "X" in bottom of peaches and slip, 1 or 2 at a time into boiling water. Cook just until peel loosens, 30 to 40 seconds, then remove to bowl of ice water to stop cooking.

Using fingers, slip peel from peaches. If necessary, return peaches to boiling water 10 to 15 seconds at a time until skins loosen enough to peel. Cut peaches in half and discard pits. Repeat with all peaches.

Bring vinegar, peppercorns, cloves, cardamom pods, cinnamon and star anise to boil over high heat until completely dissolved, about 5 minutes. Add peach halves and simmer over medium-high heat until peaches are just tender enough to be pierced with knife, about 5 minutes.

Transfer peaches to warm, sterilized jar, packing as tightly as possible. Increase heat to high and boil syrup 2 to 3 minutes longer to slightly reduce. Ladle syrup over peaches. Can according to instructions.

This recipe yields 10 peaches.

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