| 4 cups sugar
3 cups malt vinegar
Peel and juice from 1 lemon
6 cloves
6 allspice
berries
1 cinnamon
stick
4 lbs. firm peaches, peeled,
halved and pitted
Makes 16 servings. |
1. In a large nonreactive
pan, combine sugar and vinegar over low heat and stir until sugar dissolves.
2. Tie lemon peel, cloves
and allspice into a square of cheesecloth
and put into pan.
3. Add peaches and simmer
until just tender (about 15 to 20 minutes).
4. Remove peaches carefully
with a slotted spoon and arrange in warmed sterilized jars.
5. Boil sugar until thickened
(about 10 minutes) and pour over peaches.
6. Add lemon rind, cloves
and cinnamon stick to jar for decoration. When cool, seal jars. Store up
to 2 months.
7. Serve plain or topped
with a raspberry sauce. |
