Carve 700 g ripe peaches crosswise with a knife. Blanch peaches in boiling water for 1-2 minutes. Remove, rinse cold and peel. Stone the peaches, cut them into small pieces and weigh 500 g of flesh. Wash 2 sprigs of rosemary. Boil up peach pulp, rosemary, 300 ml orange juice, 2 level teaspoons agar-agar (organic trade) and 4 tbsp.
liquid honey in a pot while stirring occasionally. Cook for 3-4 minutes until bubbly. Remove from heat and take out rosemary sprigs. Pour hot spread into prepared twist-off glasses. Seal immediately and let it cool down.
Shelf life: 3-6 months