| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| African, Condiment, Ceideburg 2 | 1 | Servings | ||
INGREDIENTS
| 4 | lb | Slightly under ripe peaches |
| 3 | c | Sliced onions |
| 1/3 | c | Olive oil |
| 1 | tb | Turmeric |
| 1 | tb | Ground cumin |
| 2 | ts | Minced garlic |
| 1 | ts | Minced ginger |
| 1 | ts | Dried red pepper |
| 1/2 | ts | Pepper |
| 1/2 | ts | Ground cardamom |
| 1/2 | ts | Dry mustard |
| 1/4 | ts | Nutmeg |
| 1/4 | ts | Ground cloves. |
| 2 | c | White wine vinegar |
| 2/3 | c | Firmly packed brown sugar |
| 2/3 | c | White sugar |
INSTRUCTIONS
Haven't made this for a couple of years, but it's pretty tasty. Saute onions in olive oil for five minutes or until tender. Add spices and saute for 2 minutes. Stir in vinegar and sugars, then simmer, partly covered for 15 minutes. Blanch peaches slightly in boiling water for 1 minute. Drain, peel pit and slice. Add to onion mixture and simmer just until tender. Transfer with slotted spoon to sterilized mason jar. Reduce syrup over high heat to 1 1/2 cups. Add slowly to jars to almost cover fruit. Stir. Fill jars slowly with syrup, cap loosely and cool. Tighten caps and let stand in dark place at least 2 weeks. I don't remember where this came from, but I suspect that it was either Gourmet or Sunset Magazine. In my handwritten copy it also called for 2 teaspoons ground cumin as well as one tablespoon. I omitted it above, but I think it should have been 2 teaspoons ground coriander. Posted by Stephen Ceideberg; May 2 1991. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
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