| 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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