| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Dutch |
|
1 |
Servings |
INGREDIENTS
| 3 |
lb |
Ripe peaches; peeled and quartered |
| 1/2 |
|
Medium-size orange; quartered and seeded |
| 2 |
|
Red Savina habaneros; (seeds and all) |
| 4 |
c |
Sugar |
| 1/4 |
ts |
Almond extract |
| 3/4 |
c |
Honey (the lightest; mildest you can find) |
INSTRUCTIONS
Combine peaches, sugar, and honey in a Dutch oven; stir well. Cover and let
stand 45 minutes. Position knife blade in food processor bowl; add orange
quarters and chiles. Process until finely chopped, stopping once to scrape
down sides.
Place orange, habañero chiles, and an equal amount of water in a medium
saucepan. Bring to a boil; cover, reduce heat, and simmer 10 minutes or
until orange rind is tender.
Bring peach mixture to a boil over medium heat, stirring until sugar
dissolves. Increase heat to medium-high, and cook, uncovered, 15 minutes,
stirring often. Add orange mixture. Bring to a boil; cook, uncovered, 20 to
25 minutes or until candy thermometer registers 221 degrees, stirring
often. Remove from heat; stir in almond extract. Skim off foam with a metal
spoon.
Quickly pour hot mixture into hot, sterilized jars, leaving 1/4-inch
headspace; wipe jar rims. Cover at once with metal lids, and screw on
bands. Process jars in boiling-water bath 5 minutes. Yield: 6 half-pints.
Posted to CHILE-HEADS DIGEST V4 #173 by Ed Johnson <ejohnso1@maine.rr.com>
on Oct 25, 1997
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