Instructions: Try skinning the peaches.

If they are ripe enough the skin will pull g away easily.

If it wont bring a pan of water up to the boil and one by one dip the peaches into it for about 30 seconds and strip off the skins if they are sufficiently loosened.

Repeat if necessary.

Quarter the skinned peaches discarding stones.

Cut out and discard any bruised patches.

Put all the remaining ingredients except the tarragon into a saucepan and stir over a moderate heat until the sugar has dissolved.

Bring to the boil and simmer for three minutes.

Add the peaches and simmer gently over a low heat until they are tender and slightly translucent.

Turn them once or t vice if you have to but dont stir them or youll damage their shape.

As soon as they are cooked lift the peaches out with a slotted spoon and leave to cool then pack into sterilised jam or Kilner jars tucking a sprig or two of tarragon and a piece of cinnamon in with them.

Try to bring as many of the peppercorns as possible with the peaches to distribute them evenly. Reduce syrup by about half and pour over the peaches making sure that they are submerged. Seal with non corrosive lids label and store in a cool dark cupboard for at least three weeks.

Serve with cold meats instead of a chutney Fills 3 x 250ml jars

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