How to Make Heavenly Peaches

Seasonal fruits pickled in alcoholic mixtures are always an exciting experience for this passionate consumer.

This is one of the best rcipes for such a combination, peaches flavoured with Cointreau,
spices and honey and given sharpness with a little vinegar.

It has generously been provided by friend Trish Durham, the daughter of winemakers,
who is married to a winemaker so she knows all about blending flavours.



Ingredients:

750g firm peaches,
skinned, halved, and stones removed
(or left whole)
500ml white vinegar
500g sugar
2 tbsp honey
100ml Cointreau
(or other orange liqueur)(optional)
1 stick cinnamon
5 cardamom pods
5 cloves
1 whole nutmeg
1 whole star anise (optional)
Vietnamese mint leaves (optional)

Method:
Combine vinegar, sugar, spices and honey in non-reactive (stainless steel, enamelled) pan and simmer gently for 30 minutes. Allow to cool.

Add peach halves and allow to stand overnight.

Next day, simmer very gently for 10 minutes.
Cool.
Add Cointreau.
Pack peaches into sterilised jars along with spices and a couple of mint leaves in each jar.

Strain liquid into jars. Bang jars on work surface (gently) to remove air bubbles.
(Any remaining liquid may be used as a sauce with fruits and other desserts).

Put on lids and hide away for at least three weeks.

http://www.consumingpassions.com.au/ - Recipe in Description