Friday, April 07, 2006

The Spiced Peaches

This one's for Peta (not her real name as you know). It's a recipe from the net -- url forgotten -- but it was the idea of the crystallised ginger that got my interest. And I had to find something to do with the cinnamon sticks and tea that aforementioned Peta bequeathed to us when she moved out of town.

Spiced Peaches

8 to 14 medium size peaches
Whole cloves
1 cup white vinegar
1 lb. white sugar
Crystallized ginger
Cinnamon sticks
Bring a pot of water to a rapid boil on the stove, put the peaches in the boiling water for about a minute. Remove them and immediately place them in an ice bath. Remove from the cold water bath and remove the peeling. Take about 1 to 3 whole cloves and insert them into the peach.
In a saucepan on the stove bring to rapid boil 1 cup of white vinegar and l pound of sugar, crystallized ginger and 1 or 2 cinnamon sticks to taste. Place the peaches into this solution and boil on a very slow boil and rotate them with a spoon and occasionally pour the hot mixture over the peaches. Boil for about 20 minutes. Use the end of a sharp knife to see if they are soft, but you do not want them too soggy because they will not look good in the jars. Place the peaches into clean sterilized quart jars and pack them fairly tight. Spoon the solution over the peaches up to about a quarter of an inch from the top. Add the cinnamon sticks and crystallized ginger. Wipe off the rim of the jar and then seal. Store in a cool and dry place.

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