| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Niger |
Toohot06 |
6 |
servings |
INGREDIENTS
| 6 |
lg |
Unripe peaches |
| 3/4 |
c |
Sugar |
| 1/4 |
ts |
Spanish saffron threads |
| 1 |
|
Dried red chile pepper; (arbol) |
| 10 |
|
Allspice berries |
| 2 |
|
Bay leaves |
| 1 |
|
Piece Fresh ginger – (1" long); peeled, and |
|
|
Cut lengthwise into 3 slices |
| 6 |
c |
Water |
|
|
Mint sprigs; for serving |
|
|
Curly; long strips of lemon zest, for serving |
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
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