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Put everything but the peaches in a saucepan large enough to hold the peaches in one layer.
Pour over about 4 cups/1 litre water -- enough to cover the peaches basically (but don’t put the peaches in yet).
Bring to a boil and simmer, covered, for 10 minutes.
Uncover, add the peaches, and simmer five to ten minutes, until tender to a fork.
Remove the peaches with a slotted spoon to a serving dish, peeling off their skins.
Boil the liquid down to about 1/2 cup/125 ml syrup, and strain over the peaches.
Serve warm or at room temperature.
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