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
Food historians have tracked the existence of recipes way back into distant history, at least as far into history as early Egypt, and maybe even further. Having said that, generally, these ancient cookbooks were just very basic hieroglyphic or cunieform recipes for preparing meals.
As we move into The time of the roman empire 25BC a roman called Apicius assembled a number of documents detailing recipes cooked by his fellow Romans. In his scrolls, he recounts how the meals were split into starters, entrees and desserts, a very modern way of dining. Aspicius tells us how the Roman cooks were skilled in the use of many different aromatic flavors, including a few that will be familiar to modern chefs like basil, rue and parsley. Over the next few centuries, the upper-class families of the West competed to offer the most exotic meals, and because of this chefs and their recipe collections were highly sought after. Nevertheless, it was during the 1800s that fine cooking and recipe books became really popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted much of their lives to collating, trying out, and publishing recipes to allow everyone to enjoy them. By the arrival of the twentieth century, cookery publications were in great demand, mostly as a result of higher levels of literacy, increased leisure time and being a little richer. |
We hope you enjoy this Pickled African Peaches recipe.
