Peches aux epices

Yield: 12 Servings

Measure Ingredient
12 \N Whole cloves
1 \N Gingerroot, 1 inch piece
1 \N Cinnamon Stick, 2 inches
24 \N Whole Allspice grains
1 \N Orange, scrubbed
2 pounds Peaches, fresh, ripe
4 cups Granulated Sugar
2 cups Cider Vinegar

Servings: 12

Spread out a small square of cheesecloth and set cloves, gingerroot, cinnamon and allspice in centre, then tie shut with string. Slice orange thinly. Plunge peaches into a large pot of boiling water for 10 seconds. Remove peaches with slotted spoon and plunge in bowl of ice water. Peel and set aside. Repeat this blanching and chilling process with the orange slices and set aside. Using a medium-heavy saucepan and medium heat, combine sugar and vinegar and heat until sugar is dissolved. Add bag of spices and peaches and cook over low heat for 8 minutes, then remove with slotted spoon and divide between 2 or 3 two-cup glass preserving jars. Add orange slices to the same sugar mixture and cook over low heat for 5 minutes, then remove with slotted spoon and add equal amounts to each of the jars of peaches.

Discard spice bag and boil syrup over medium heat for 4 - 5 minutes.

Pour over fruit in jars. Let cool, then seal shut. Store in a cool place for up to 1 month, then refrigerate. Serve with roast pork, goose or ham. Makes from 2 to 3 pints.

From The Gazette, 91/07/31.

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