2 cups granulated sugar
1/2 cup white vinegar
1/2 cup water
1/2 teaspoon cayenne pepper
1 cinnamon stick
6 whole cloves
2 whole star anise* (optional)
6 to 8 firm, ripe peaches, peeled and
    cut in half, stones removed

* Star anise is available in the spice section of finer supermarkets and in Asian specialty shops. Combine all ingredients in a large saucepan over moderate heat and boil for 2 minutes. Add the peach halves and boil uncovered for 10 minutes. Remove from heat and allow to cool for at least 30 minutes.

Place the peaches in clean jars and bring the remaining syrup to a boil. Pour over the peaches and seal the jars. Will keep refrigerated for up to 3 weeks.

Makes about 6 cups.