Mei Kwei Tao(Pickled Peaches in Red Rose Petals)
Yield
servingsPrep
15 minCook
30 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 50 | each | peaches |
|
| 2 | pounds | sugar |
|
| 1 | cup | water |
|
| 1 | pint | vinegar |
*
|
| 1 | tablespoon | salt |
|
| 1 | x | roses | * |
| 1 | x | cloves |
*
|
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Directions
Boil sugar, vinegar, water and salt for 20 minutes.
Dip peaches in hot water for three minutes, then rub off fur with a towel.
Place on the stem of each peach a red rose.
Stick four cloves through rose on to the peach.
Cook rosed peaches in syrup until soft.
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