Real Foods Peaches with SO2

These are the real thing - proper chewy,tangy and dark.

I eat them for snacks, and we use them in our restaurant to deepen the flavour of fruit compote. Delicious.

Start the cooking with these because they're toughest, then add prunes, then pears if you like them (I don't) and apricots and apples. Throw in a few cloves and a tiny bit of cinnamon stick. Use just enough water to cover all the fruit with an inch or less to spare, simmer it until the apples are slightly less tough, then let it sit in the pot until it's stone cold. Keep it stored in its juices and it will last a long time.

These peaches make a really unusual addition to a fruit cake. They need to be chopped up and soaked overnight for the best resulats. My famisly are real fans of my peach cake.