Dip peaches briefly in boiling water, then quench with ice-cold water. Now skin, halve and pit. Sauté in white wine and vinegar until semi-soft. Remove and drain.
Bring the wine stock to a boil with sugar. Add the remaining spices. Stew for 20 minutes at low temperature. Add peach halves and dill stalks and stew at low temperature for about 4 min. until soft.
Remove the fruit. Strain the gravy and boil to make syrup. Layer peaches, dill, and chile pepper in jars and cover completely with syrup. Seal jars and keep dry.
Keeps a good three months.
Tip: Always use aromatic spices to enhance your dishes!