Spiced Peaches
 
 
recipe by : the los angeles times 
serving size :32 
categories :fruit desserts 
 
9 lb.  firm peaches (use early, firm peaches for this)
6 cup  granulated sugar
6 cup  water
1 tsp  minced candied ginger
2   cinnamon sticks - (3" long) --broken 4 pcs ea
8   allspice berries
 
peel the peaches: score each peach with a shallow x on the underside. 
bring a large pot of water to a gentle boil. fill a large bowl with 
ice water. dip the peaches 4 at a time into the boiling water and 
scald them for about 30 seconds, then plunge them into the ice water 
to cool. slip the skins off, halve the peaches and gently remove the 
pits. if the skins are tough to remove, use a very sharp paring knife 
to cut them off. if the peaches do not release easily from the stone, 
try quartering them to get a better handle on them to remove the stone. 
combine the sugar, 6 cups of water, ginger, cinnamon sticks and 
allspice berries in a large pot over medium heat. simmer until the 
sugar dissolves, about 15 minutes. 
pack the peaches as tightly as possible into 8 hot sterilized pint 
mason jars. ladle the hot syrup over them and evenly distribute the 
spices among the jars. leave 1/4-inch headroom from the top of the 
jar. wipe the rims and seal the jars. process in a boiling water 
bath for 20 minutes. 
 
this recipe yields 8 pint jars. 
 
each of 32 servings: 72 calories; 0 sodium; 0 cholesterol; 0 fat; 
0 saturated fat; 19 grams carbohydrates; 1 gram protein; 0.75 gram 
fiber. 
 
formatted by joe comiskey - jcomis...@krypto.net 
 
recipe usa group 
 
-- 
(ID: 5008) Mirror: rec.food.recipes: Thu, Nov 11, 2004


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