Place the vinegar and spices in a large saucepan and stir in the sugar over low heat until dissolved. Turn up the heat and make the vinegar-sugar solution 2-2 1/2 min.
Add the peach apples and do 4-5 min until they are tender and translucent.
Lift out the fruit with a slotted spoon and place in a preheated glass form. Boil the syrup for 2-3 minutes and pour it over the peaches. Swirl the jar to allow trapped air bubbles to escape, then close tightly and keep refrigerated, dark and dry for 2 months until opened.
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