4 cups sugar
cups malt vinegar
and juice from 1 lemon
lbs. firm peaches, peeled,
halved and pitted
Makes 16 servings.
a large nonreactive
pan, combine sugar and vinegar over low heat and stir until sugar
lemon peel, cloves
and allspice into a square of cheesecloth
and put into pan.
peaches and simmer
until just tender (about 15 to 20 minutes).
with a slotted spoon and arrange in warmed sterilized jars.
sugar until thickened
(about 10 minutes) and pour over peaches.
lemon rind, cloves
and cinnamon stick to jar for decoration. When cool, seal jars. Store
to 2 months.
plain or topped
with a raspberry sauce.
|Did You Know?
|The Persians brought the
peach from China and passed it on to the Romans. The peach was brought
to America by Spanish explorers in the sixteenth century and eventually
made it to England and France in the seventeenth century, where it was
a prized albeit rare treat.
A horticultist by the name of George Minifie supposedly brought the
first peaches from England to the USA in the early seventeenth century,
planting them at his Estate of Buckland in Virginia.
Various American Indian tribes are credited with spreading the peach
tree across the United States, taking seeds along with them and
planting as they roved the country.
Although Thomas Jefferson had peach trees at Monticello, United States
farmers did not begin commercial production until the nineteenth
century in Maryland, Delaware, Georgia and finally Virginia. California
grows 65% of peaches grown for commercial production in the United
States, but the northern states, Colorado, Michigan, and Washington
also grow a significant amount. Italy, China, India and Greece are
major producers of peaches outside of the United States.