| 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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