Ingredients
4 lb slightly under ripe peaches
3 cup sliced onions
1/3 cup olive oil
1 tbsp turmeric
1 tbsp ground cumin
2 tsp minced garlic
1 tsp minced ginger
1 tsp dried red pepper
1/2 tsp pepper
1/2 tsp ground cardamom
1/2 tsp dry mustard
1/4 tsp nutmeg
1/4 tsp ground cloves.
2 cup white wine vinegar
2/3 cup firmly packed brown sugar
2/3 cup white sugar
Directions
Haven't made this for a couple of years, but it's pretty tasty. Saute
onions in olive oil for five minutes or until tender. Add spices and
saute for 2 minutes. Stir in vinegar and sugars, then simmer, partly
covered for 15 minutes.
Blanch peaches slightly in boiling water for 1 minute. Drain, peel
pit and slice. Add to onion mixture and simmer just until tender.
Transfer with slotted spoon to sterilized mason jar.
Reduce syrup over high heat to 1 1/2 cups. Add slowly to jars to
almost cover fruit. Stir. Fill jars slowly with syrup, cap loosely
and cool.
Tighten caps and let stand in dark place at least 2 weeks.
I don't remember where this came from, but I suspect that it was
either Gourmet or Sunset Magazine. In my handwritten copy it also
called for 2 teaspoons ground cumin as well as one tablespoon. I
omitted it above, but I think it should have been 2 teaspoons ground
coriander.
Posted by Stephen Ceideberg; May 2 1991.
Servings: 1 servings
Pickled African Peaches Recipe brought to you by Recipe Ideas
Categories: Fruit; Peach
The History of Recipes
Academics have traced the existance of recipes far back into the distant past, in fact as far into history as pharonic Egypt, and possibly even further. Having said that, generally, these old records were just simple pictorial, hieroglyphic or cunieform recipes for preparing meals.
Fascinatingly, the oldest recipe discovered so far, according to historians are some stone tablets in Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel `blissful`. As we move into The time of the roman empire 25BC a man called Apicius created some scripts describing recipes enjoyed by his fellow Romans. In his scrolls, he describes how the roman meals were split into starters, entrees and afters, something that is very familiar to us today. Aspicius also informs us how the Roman chefs used many spices and herbs, including a few you will know for example basil, mint and asafoetida. In the 15th century, knights returning from the crusades brought back many spices and herbs from middle-east cuisine, including spices like basil and rosemary. These new spices and herbs was responsible for a surge in manuscripts on cooking, some of which are kept safe in private libraries. Over the next few centuries, the upper-class families of Europe competed with each other to serve the most exotic meals, and because of this the best chefs and their collection of recipes were much in demand. Even so, it was during the 1800s that formal cookery and recipe publications reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated their lives to collecting, testing, and writing down recipes common in their social group. By the arrival of the twentieth century, cooking publications were in high demand, mostly due to higher levels of literacy, people having increased leisure time and having more money. |
We hope you enjoy this Pickled African Peaches recipe.
