INGREDIENTS

INSTRUCTIONS

With a sharp vegetable peeler, peel the peaches and set them aside.  In
a large non-reactive saucepan, combine the sugar, saffron, chile,
allspice berries, bay leaves, ginger and water. Over medium-low heat,
stir until the sugar has dissolved. Increase the heat and bring the
mixture to a boil, then lower the heat and simmer for 10 minutes. Add
the peaches and continue simmering for about 30 minutes, or until the
peaches are tender but not mushy. Turn them occasionally so that all
sides take the color of the saffron evenly. They are done when a
toothpick inserted into the fruit will go halfway through easily.
Transfer the peaches with a slotted spoon to individual plates or a
serving platter, let cool and refrigerate. Garnish with mint and  lemon
zest. This recipe yields 6 servings.  Recipe Source: TOO HOT TAMALES
with Susan Feniger and Mary Sue  Milliken From the TV FOOD NETWORK -
(Show # TH-6242 broadcast  04-08-1997) Downloaded from their Web-Site -
http://www.foodtv.com  Formatted for MasterCook by Joe Comiskey, aka MR
MAD -  jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net  04-16-1997
Recipe by: Susan Feniger and Mary Sue Milliken  Converted by MM_Buster
v2.0l.

A Message from our Provider:

“An active faith can give thanks for a promise, though it be not as yet performed, knowing that God’s bonds are as good as ready money. #Matthew Henry”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 97
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 7.4mg
Potassium: 4.5mg
Carbohydrates: 25.1g
Fiber: <1g
Sugar: 25g
Protein: <1g