*  Exported from  MasterCook  *
 
                             PECHES AUX EPICES
 
 Recipe By     : 
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Desserts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   12                    Whole cloves
    1                    Gingerroot, 1 inch piece
    1                    Cinnamon Stick, 2 inches
   24                    Whole Allspice grains
    1                    Orange, scrubbed
    2       lb           Peaches, fresh, ripe
    4       c            Granulated Sugar
    2       c            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.
  
 
 
                    - - - - - - - - - - - - - - - - - -

Plain Text Version of This Recipe for Printing or Saving