| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Preserves, Jellies, Sauces |
6 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Firm,ripe,very small peaches |
| 3/4 |
c |
Light brn. sugar,packed |
| 3/4 |
c |
Granulated sugar |
| 1 |
c |
Water |
| 1/2 |
c |
Dark rum or brandy |
INSTRUCTIONS
Scald peaches and remove skins. In skillet large enough to hold peaches in
one layer, bring to a boil the sugars and water, stirring. Add peaches,
cover, and simmer gently for abt. 4 min. Turn fruit over, re-cover the
skillet, and poach peaches for abt. 4 min. longer, or until they are barely
tender.
Pour rum or brandy into clean 1 qt. canning jar with 2 pc. screw-on lid.
Spoon in the peaches gently, packing very tightly without squashing them.
Boil remaining syrup to thichen it slightly, but don't let it carmelize.
Pour the syrup slowly over the fruit, leaving 1/2" headroom. Slip thin
knife carefully around the inside walls of jar to release any air bubbles.
Cover and seal jar and place in boiling water bath to cover by 2" and
process for 10 min.
Remove from boiling water and set on rack or towel to cool. Store in dark
place for at least 1 month-preferably longer-before serving.
Yield: 1 qt. approx. 6 servings
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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