Peel the peaches by scoring an x on the bottom and placing it into boiling water just unit the skin starts to separate from the flesh. Remove and place in ice bath. The skin will remove easily.

Remove the pit and dice into large chunks. Place into a saucepan with the sugar, lemon juice, cinnamon, nutmeg, cloves, cardamom, and vanilla bean paste.

Cook over medium heat for 15 minutes stirring occasionally until the cubes are completely tender. The mixture should have a slow bubbling.

Using an immersion blender, pulse the peaches into a smooth paste. Continue to cook for another 15-20 minutes, or until the mixture has thickened . Let cool for another 10 minutes before pouring into containers.

Enjoy on toast or spoon warmed over vanilla ice cream.