Mei Kwei Tao (Pickled Peaches In Red Rose Petals) Recipe - Cooking Index
50 | Peaches | |
2 lbs | 908g / 32oz | Sugar |
1 cup | 237ml | Water |
1 | Vinegar | |
1 tablespoon | 15ml | Salt |
Red roses | ||
Cloves |
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.
Source:
Sandy Caputo
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