Place peaches in a heavy-bottomed medium saucepan on medium heat
Sprinkle with cardamom powder, cinnamon powder and brown sugar
Add cinnamon stick, cardamom pods and water
Stir very gently to combine, so as to ensure you don't break the peaches
Cook the compote for about 30 minutes, stirring every 10 minutes, or until the liquid is reduced to a thick syrup. The peaches should still retain their shape. You don't want them falling apart and becoming mushy. NB If the syrup or compote begins to catch at the bottom of the pan, reduce the heat
Allow compote to cool and spoon into jam jars
Enjoy over yoghurt or spread over bread and clotted cream
