*Nature has been more than generous with us this year,
so for the last few days I have been trying different recipes to use all the beautiful fruits we could pick!
*And as I love sweet&sour taste...
here is the best:
Preserved Pickled Peaches from the famous Delia Smith
with cold meat, ham or just on its own on bread for an healthy snack!
Ingredients:
8 large ripe but firm peaches
12 oz (350 g) granulated sugar
1 pint (570 ml) white wine vinegar
2 tablespoons fresh lime juice
1 level dessertspoon coriander seeds
1 level dessertspoon mixed peppercorns
3 shallots, peeled and finely sliced
You will also need a 1 litre preserving jar, sterilised as described above.
Begin by measuring the sugar, wine vinegar, lime juice, coriander seeds, peppercorns and shallots into a large saucepan or preserving pan. Give everything a hefty stir, then place the pan on a low heat and allow to heat through, stirring from time to time until all the sugar has dissolved – don't let it come up to simmering point until all the granules of sugar have completely dissolved.
While that's happening put another saucepan of water on to boil. Then halve the peaches (by slitting them all round with a knife and twisting them in half), remove the stones and drop the peach halves into the boiling water, a few at a time, just for a few seconds. Remove them with a draining spoon and you should find that the skins slip off easily. Now place the skinned peach halves in the vinegar and sugar mixture, bring it up to simmering point and gently poach the fruit for 15 minutes or until tender when tested with a skewer. Use a draining spoon to remove the peaches and transfer them to the warmed preserving jar.
Now boil the syrup rapidly to reduce it to approximately half its original volume, then pour it through a strainer over the peaches. If you have any syrup left, reserve it as you will find that after about 24 hours the peaches will have absorbed some of their syrup and you can use the rest to top up. Seal the jar and keep for 6 weeks before using.
Little note: i left the skin on, it saved time and the recipe is still good!
so for the last few days I have been trying different recipes to use all the beautiful fruits we could pick!
*And as I love sweet&sour taste...
here is the best:
Preserved Pickled Peaches from the famous Delia Smith
with cold meat, ham or just on its own on bread for an healthy snack!
Ingredients:
8 large ripe but firm peaches
12 oz (350 g) granulated sugar
1 pint (570 ml) white wine vinegar
2 tablespoons fresh lime juice
1 level dessertspoon coriander seeds
1 level dessertspoon mixed peppercorns
3 shallots, peeled and finely sliced
You will also need a 1 litre preserving jar, sterilised as described above.
Begin by measuring the sugar, wine vinegar, lime juice, coriander seeds, peppercorns and shallots into a large saucepan or preserving pan. Give everything a hefty stir, then place the pan on a low heat and allow to heat through, stirring from time to time until all the sugar has dissolved – don't let it come up to simmering point until all the granules of sugar have completely dissolved.
While that's happening put another saucepan of water on to boil. Then halve the peaches (by slitting them all round with a knife and twisting them in half), remove the stones and drop the peach halves into the boiling water, a few at a time, just for a few seconds. Remove them with a draining spoon and you should find that the skins slip off easily. Now place the skinned peach halves in the vinegar and sugar mixture, bring it up to simmering point and gently poach the fruit for 15 minutes or until tender when tested with a skewer. Use a draining spoon to remove the peaches and transfer them to the warmed preserving jar.
Now boil the syrup rapidly to reduce it to approximately half its original volume, then pour it through a strainer over the peaches. If you have any syrup left, reserve it as you will find that after about 24 hours the peaches will have absorbed some of their syrup and you can use the rest to top up. Seal the jar and keep for 6 weeks before using.
Little note: i left the skin on, it saved time and the recipe is still good!
3 commentaires:
That's interesting - using shallots with peaches.
yes and it adds a surprising nice flavour! try... :)
Pickled peaches! What a good idea, they are just at the very end of their season here so I have been wondering what to do with them aside from crumbles. Thank you for sharing this!!
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