| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 3 |
|
Parts of peaches |
| 1 |
|
Part cane sugar |
| 1/2 |
c |
Peach Brandy; or Contreau |
|
|
One lemon per 3 cups of peaches , juice of |
INSTRUCTIONS
compliments of David Klose BBQ PITS BY KLOSE 1-713-686-872O
http://www.bbqpits.com Email:bbqpits@msn.com
Take fresh whole peaches: Make a cross opposite the stem and blanch in hot
water for 6 seconds. Mash up or blend with a food processor.
Cook them down in a stainless pot or pan.
Boil on high heat for 3O minutes stirring constantly till it thickens. OR
Cover with aluminum foil and Bake in oven at 3OO degrees for 1-2 hours just
till they jel. Peaches should be shiny. Stir in oven once every 1/2 hour.
Soak your glass jars in warm water, & ladel peach glaze into jars just 1/4"
from top. Wipe tops clean inside, skim inside top seal with knife to let
air out and store. Posted to bbq-digest V5 #470 by "david klose"
<bbqpits@msn.com> on Aug 17, 97
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