Spread out a small square of cheesecloth and set
cloves, gingerroot, cinnamon and allspice in centre,
then tie shut with string. Slice orange thinly. Plunge
peaches into a large pot of boiling water for 10
seconds. Remove peaches with slotted spoon and plunge
in bowl of ice water. Peel and set aside. Repeat this
blanching and chilling process with the orange slices
and set aside. Using a medium-heavy saucepan and
medium heat, combine sugar and vinegar and heat until
sugar is dissolved. Add bag of spices and peaches and
cook over low heat for 8 minutes, then remove with
slotted spoon and divide between 2 or 3 two-cup glass
preserving jars. Add orange slices to the same sugar
mixture and cook over low heat for 5 minutes, then
remove with slotted spoon and add equal amounts to
each of the jars of peaches. Discard spice bag and
boil syrup over medium heat for 4 - 5 minutes. Pour
over fruit in jars. Let cool, then seal shut. Store in
a cool place for up to 1 month, then refrigerate.
Serve with roast pork, goose or ham. Makes from 2 to 3
pints.
