Mei kwei tao (pickled peaches in red rose petals)

Yield: 50 servings

Measure Ingredient
50 \N Peaches
2 pounds Sugar
1 cup Water
1 pint Vinegar
1 tablespoon Salt
\N \N Red roses
\N \N Cloves

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

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