Mei Kwei Tao(Pickled Peaches in Red Rose Petals)
Yield
servingsPrep
15 minCook
30 minReady
45 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| 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
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5E+1 | each |
peaches
|
|
| 907.2 | g |
sugar
|
|
| 237 | ml |
water
|
|
| 473 | ml |
vinegar
|
*
|
| 15 | ml |
salt
|
|
| 1 | x |
roses
|
* |
| 1 | x |
cloves
|
*
|
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.
