Spiced Peaches

• 2 (14-ounce) cans peach halves in syrup
• 1 tablespoon rice vinegar or white wine vinegar
• 2 short sticks cinnamon
• 1 1/2 -inch piece ginger, peeled and sliced thinly into rounds
• 1/2 teaspoon crushed dried chili flakes
• 1/2 teaspoon kosher salt or 1/4 teaspoon table salt
• 1/4 teaspoon whole black peppercorns
• 3 whole cloves

1. Empty the cans of peaches into a saucepan with their syrup.
2. Add the vinegar, cinnamon, sliced ginger, chiles, salt, whole peppercorns and cloves.
3. Bring the pan to the boil, and let boil for a minute or so then turn off the heat and leave it in the pan to keep warm.
4. Serve the peaches with a hot ham letting people take a peach half and some of the spiced juice.
5. Any leftovers can (and should) be stored in a jar and refrigerated and then eaten cold with cold ham.

peach halves, rice vinegar, cinnamon, ginger, dried chili flakes, kosher salt, whole black peppercorns, cloves

Taken from www.foodnetwork.com/recipes/nigella-lawson/spiced-peaches-recipe.html (may not work)