Spiced Peaches
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recipe by : the los angeles times |
serving size :32 |
categories :fruit desserts |
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9 lb. | firm peaches (use early, firm peaches for this) |
6 cup | granulated sugar |
6 cup | water |
1 tsp | minced candied ginger |
2 | cinnamon sticks - (3" long) --broken 4 pcs ea |
8 | allspice berries |
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peel the peaches: score each peach with a shallow x on the underside. |
bring a large pot of water to a gentle boil. fill a large bowl with |
ice water. dip the peaches 4 at a time into the boiling water and |
scald them for about 30 seconds, then plunge them into the ice water |
to cool. slip the skins off, halve the peaches and gently remove the |
pits. if the skins are tough to remove, use a very sharp paring knife |
to cut them off. if the peaches do not release easily from the stone, |
try quartering them to get a better handle on them to remove the stone. |
combine the sugar, 6 cups of water, ginger, cinnamon sticks and |
allspice berries in a large pot over medium heat. simmer until the |
sugar dissolves, about 15 minutes. |
pack the peaches as tightly as possible into 8 hot sterilized pint |
mason jars. ladle the hot syrup over them and evenly distribute the |
spices among the jars. leave 1/4-inch headroom from the top of the |
jar. wipe the rims and seal the jars. process in a boiling water |
bath for 20 minutes. |
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this recipe yields 8 pint jars. |
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each of 32 servings: 72 calories; 0 sodium; 0 cholesterol; 0 fat; |
0 saturated fat; 19 grams carbohydrates; 1 gram protein; 0.75 gram |
fiber. |
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formatted by joe comiskey - jcomis...@krypto.net |
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recipe usa group |
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(ID: 5008) Mirror: rec.food.recipes: Thu, Nov 11, 2004 |