Peel and pit the peaches, cut them into wedges and press them firmly into clean jars.
For the stock, boil all ingredients and pour over the peaches.
Clean off rim and gum and seal.
Poach Rex jars in a water bath (on a tea towel) at about 85 °C for about 30-40 minutes (small bubbles will form on the peach pieces).
Preparation Tip:
If the peaches are already a little softer, they are easier to peel if they are blanched (scalded) beforehand and then rinsed cold. The peach compote keeps well stored about 6 months.
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