Peach, Cinnamon and Ginger Dressing

I don’t usually make oil free salad dressings but this one is wonderful sweet and fragrant, and goes particularly well with peppery rocket leaves.
You could use other fruits instead of peaches. The choices are endless and limited to your imagination. Apples, pears and cherries would work well. Try different varieties of spices, vinegars or sugars to complement your chosen fruit.
Store this dressing in a sterilized glass jar in the fridge. It should keep indefinitely.

Ingredients
2 yellow peaches, unpeeled and coarsely chopped
1 cinnamon stick
1 clove
15g ginger, sliced into thin coins
100g brown sugar
125ml herb infused red wine vinegar (or just use plain red wine vinegar)

Method
Place all the ingredients including the peach stones into a small saucepan.
Bring very slowly to a simmer and cook for 15-20minutes.
Strain and store in a sterilized jar. Makes about 100ml.