Mei Kwei Tao (Pickled Peaches In Red Rose Petals)

Recipe Ingredients

50		Peaches
2 lbs	908g / 32oz	Sugar
1 cup	237ml	Water
1		Vinegar
1 tablespoon	15ml	Salt
		Red roses
		Cloves

Recipe Instructions

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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