Name: Spiced Peaches
Ingredients: 4 c Sugar; 3 c Malt vinegar; Peel and juice from 1 lemon; 6 Cloves; 6 Allspice berries; 1 Cinnamon stick; 4 lb Firm peaches; Peeled; halved and pitted

Indeed, the more sanctified the person is, the more conformed he is to the image of his Savior, the more he must recoil against every lack of conformity to the holiness of God. The deeper his apprehension of the majesty of God, the greater the intensity of his love to God, the more persistent his yearning for the attainment of the prize of the high calling of God in Christ Jesus, the more conscious will he be of the gravity of the sin that remains and the more poignant will be his detestation of it... Was this not the effect in all the people of God as they came into closer proximity to the revelation of God’s holiness?

John Murray

CATEGORY	CUISINE	TAG	YIELD
	Vegetarian	Vegtime3	1	servings

INGREDIENTS

4	c	Sugar
3	c	Malt vinegar
		Peel and juice from 1 lemon
6		Cloves
6		Allspice berries
1		Cinnamon stick
4	lb	Firm peaches
		Peeled; halved and pitted

INSTRUCTIONS

MAKES 16 SERVINGS DAIRY-FREE
Not only do these peaches look stunning in their jar, but they are also
delicious served plain or topped with a raspberry sauce.
In large nonreactive pan, combine sugar and vinegar over low heat and stir
until sugar dissolves. Tie lemon peel, cloves and allspice into a square of
cheesecloth. Add peaches and simmer just until tender, 15 to 20 minutes.
Remove peaches carefully with a slotted spoon and arrange in warmed
sterilized jars. Boil sugar until thickened about 10 minutes, and then pour
over peaches. Add lemon rind, cloves and cinnamon stick to jar for
decoration. When cool, seal jars. Store up to 2 months.
PER SERVING: 72 CAL.; 1G PROT.; 0 TOTAL FAT (0 SAT. FAT); 18G CARB.; 0
CHOL.; 0 SOD.; 2G FIBER.
Converted by MC_Buster.
Recipe by: Vegetarian Times, December 1998, page 29
Converted by MM_Buster v2.0l.

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