jeudi 30 avril 2015

Spiced peaches

     Serve as an accent with roast lamb, pork, ham or poultry, and your favorite barbecued foods. Or try a little over vanilla ice cream for dessert.

Makes 2½ to 3 cups
  • 1½ pounds firm, ripe peaches
  • ½ lemon, thinly sliced
  • ¼ cup golden raisins
  • ¼ cup cider vinegar
  • ¼ cup firmly packed light brown sugar
  • 2 whole allspice
  • 1 whole stick cinnamon
  1. Peel, pit and slice one-half of the peaches.
  2. Combine peaches, lemon slices, raisins, vinegar, brown sugar, allspice and cinnamon in a medium-size nonaluminium saucepan ; bring to boiling, lower heat and simmer 5 minutes.
  3. Pit and slice remaining unpeeled peaches and add to mixture ; return to boiling, lower heat and simmer 5 minutes.
  4. Serve warm, chilled or at room temperature.