by Daniel Rogov
Dip each peach in boiling water for 4-5 seconds and then peel the skins.
In a large saucepan, mix together the vinegar, sugar and cloves. Boil, covered, for 5 minutes. Lower the flame, add the peaches and simmer, covered, until the peaches are just tender (about 10-12 minutes).
Transfer the peaches to a sterile wide-mouthed jar, add the cinnamon sticks, pour over the liquids and seal. Let stand 2-3 days before serving. Remove from the refrigerator about 15 minutes before serving.
Daniel Rogov is the restaurant and wine critic for the daily newspaper Ha'aretz. He is also the senior writer for Wine and Gourmet Magazine and contributes culinary and wine articles to newspapers in Europe and the United States.
Source: Israeli Foreign Ministry and Rogov's Ramblings. Reprinted with permission.