| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Toronto |
|
1 |
Servings |
INGREDIENTS
| 1 1/2 |
tb |
Salt |
| 7 |
c |
Sliced fresh peaches |
| 2 1/2 |
c |
Sugar |
| 1 1/2 |
c |
Cider vinegar |
| 2 |
lg |
Cloves garlic, chopped |
| 1 |
c |
Chopped onion |
| 1 |
c |
Raisins |
| 2/3 |
c |
Lime juice |
| 1 |
ts |
Ginger |
| 1/4 |
ts |
Hot red pepper flakes |
| 1/3 |
c |
Chopped crystallized ginger |
INSTRUCTIONS
In a bowl, dissolve salt in 4 cups water. Pour over peaches, cover with
plastic wrap and let stand at room temperature 12 hours; drain. In large
saucepan, combine 1/4 cup water, sugar, vinegar and garlic; bring to boil.
Add peaches; bring back to boil and cook, uncovered, 35 to 40 minutes, or
until peaches are clear. Remove peaches from syrup and set aside. Into
syrup, stir onion, raisins, lime juice, ginger and red pepper flakes.
Continue to cok over medium heat about 15 minutes, or until mixture
thickens. Return peaches to saucepan; add crystallized ginger. Heat
through. Ladle into hot, sterilized Mason-type jars and seal with hot lids.
Store in cool area. Makes 5 cups. (From The Toronto Star Cookbook).
Posted to EAT-L Digest 27 Aug 96
From: Pat Belanger <cookie@CWCONNECT.CA>
Date: Wed, 28 Aug 1996 18:26:11 -0700
A Message from our Provider:
“The best mathematical equation I have ever seen: 1 cross + 3 nails = 4 given.”