Boil the first four ingredients together for 5 to 8 minutes.
Scald and peel peaches.
Leave apricots unpeeled.
Stick two or three cloves into each peach or apricot and drop into the boiling syrup.
Cook until just tender, 4 to 8 minutes.
Test with a knitting needle or metal skewer.
Remove from heat, cover and leave overnight.
Pack peaches into sterilized sealers.
Bring syrup to a boil and pour over the fruit and seal.
Store in a cool place for a few weeks before using.