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Lucky you, Maria. Rec: Spiced Peaches

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Joined: Dec 9, 2005

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Posted to Thread #11494 at 8:55 pm on Jul 25, 2008

Spiced Peaches

If fresh peaches are available (or if you want to plan ahead next summer for the holiday season), follow Fresh Peach Variation below.

Makes about 2 pounds

1 cup granulated sugar
1 cinnamon stick (about 3 inches long)
1 teaspoon whole allspice berries
1 whole cloves
1 ounce ginger , peeled and sliced thin
1 cup water
2 cups rice vinegar (you may substitute distilled white vinegar)
2 cans peaches , halved (about 18 halves), drained and rinsed. (1 lb 13 oz per can)

1. Combine first 7 ingredients in a large nonreactive soup kettle; simmer until sugar dissolves and spices begin to flavor pickling syrup, about 20 minutes. Add peaches and turn off heat; cool peaches to room temperature in pickling syrup. Refrigerate spiced peaches for at least 2 days to allow flavors to develop. Serve peaches in pickling syrup next to ham.

Fresh Peach Variation:
Simmer 2 pounds ripe but firm peaches in abundant boiling water until skins loosen, about 30 seconds. Drain peaches, run them under cold, running water, then remove skins with fingers. Add peaches to simmering pickling syrup. Bring peaches to simmer, then remove them from heat. Cool peaches to room temperature in pickling syrup. Refrigerate peaches for at least 5 days, preferably a couple of weeks. Just before serving, halve and pit peaches.

Source: Cooks Illustrated online


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