Next time you’re eating a peach, take a moment to examine the stone nestled deep within its flannel-like jacket, encased in pulpy fruit.

Peaches and almonds are both members of the Rosaceae or Rose family. According to Mark Twain, their divergent paths to fruit and nut-dom was all down to a little nurturing. “Training is everything. The peach was once a bitter almond.”
In this respect, it should be no surprise that peaches poached in sweet vinegared syrup has long been a lip-puckering delicacy, from Spain to Italy and from Eastern Europe to the Middle East.
Try these pickled peaches with strong cheddar or blue cheese.

Ingredients
1kg fresh peaches
750ml red wine vinegar
3 cloves
1/2 tsp mustard powder
1/2 tsp cinnamon
1/2 tsp powdered ginger
250g sugar
1/4 tsp black pepper
1 tbsp fresh tarragon
2 tbsp barberries

Make the syrup first: in a large pan pour in the wine vinegar followed by the spices, sugar and tarragon. Bring to the boil until the sugar dissolves, then set aside.
Drop the peaches into boiling water for about a minute or two. Cool under cold water and peel the skin. Be careful when cutting the peach into segments.
Bring the syrup back to the boil and drop in the peach segments followed by the barberries. Poach for about 3 or 4 minutes; you want the peaches a little soft but to keep their shape.
With a slotted spoon, fish out the peaches. Now boil the liquid till it reduces and becomes a little syrupy. Pack the peaches into sterilised jars and pour over the syrup. It might be difficult, but leave for at least a week before tasting.

Ken Doherty is a chef and journalist. Visit his blog at assassinationcustard.blogspot.com