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 |