Mei kwei tao (pickled peaches in red rose petals)
50 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 50 | Peaches | |
| 2 | pounds | Sugar |
| 1 | cup | Water |
| 1 | pint | Vinegar |
| 1 | tablespoon | Salt |
| Red roses | ||
| Cloves | ||
Directions
Boil sugar, vinegar, water and salt for 20 minutes. Dip peaches in hot water for three minutes, then rub off fur with a towel. Place on the stem of each peach a red rose. Stick four cloves through rose on to the peach. Cook rosed peaches in syrup until soft.
Nellie C. Wong, Chinese Dishes for Foreign Homes Shanghai, 1932 (Flower Cookery - by Mary MacNicol) Typed for you by Karen Mintzias