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poaching, preserving
Spiced Peaches

Photo by: Tom Eckerle
Comments: 0
 

Recipe

Yield: Serves

Ingredients

  • 12 firm, ripe peaches, blanched and peeled
  • 1 bottle (25.4 ounces) dry white wine
  • 1 cup white wine vinegar
  • 3 small cinnamon sticks
  • 6 whole cloves
  • 8 peppercorns
  • 1 lemon, halved and squeezed
  • About 2 cups sugar, depending on the sweetness of the fruit

Directions

 

 

In a large non-aluminum kettle, combine the peaches with all of the other ingredients.

Bring to a simmer over moderate heat and poach until the peaches can be pierced easily with a sharp knife, 10 to 15 minutes.  Discard the lemons.

Let the peaches cool in their liquid, and serve at room temperature.

Notes

The peaches can be put up in sterilized jars.


© Christopher Idone
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 12 servings.

151kcal (8%)
13mg (1%)
10mg (17%)
24mcg RAE (1%)
312mg
17mg
1g
30g
2g
32g
0mg (0%)
3mg (0%)
0g (0%)
0g (1%)
1mg (3%)
 

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