ink, turning once.
Serve spiced peach compote with pork chops.
Drain peaches, measuring 3/4 cup syrup.
Chop peaches coarsely.
Bring syrup, vinegar, sugar and spices slowly to a boil.
Add peaches, simmer for 10 minutes.
Strain syrup and discard cloves.
Add enough peach juice or water to make 1 cup.
Dissolve Jello in hot syrup.
Add cold water (if I have enough peach syrup, I use what I have) and peaches.
Cool, then pour into mold.
(The times I made this recipe, I have doubled it.)
Tear mint leaves into a glass, add wedge of lime and soak in simple syrup.
Muddle with barspoon.
Half fill a rocks glass with crushed ice and add rest of ingredients to glass, stir before serving.
Top off with club soda or Sprite.
Garnish with a mint sprig and a lick of peach.
Note: Variation of a white peach Mojito but using Morgans Spiced instead of golden rum.
Soften gelatin in cold water.
Dissolve in peach juice, heated to boiling point.
Then add ice cubes.
When mixture congeals slightly, add peaches and nuts.
Serves 8.
Drain peaches, chop and set aside.
Heat peach liquid to boiling.
Dissolve gelatin in this liquid.
Chill until consistency of egg white.
Chill milk until it begins to freeze. When gelatin thickens, stir in peaches, celery, pecans and mayonnaise.
Whip milk and lemon juice and add to mixture.
Dissolve 1 package of gelatine in 1/2 cup cold water.
Follow jello package instructions to dissolve jello.
Add gelatine mixture and dissolved jello to peach syrup.
Cool until it begins to thicken.
Stir in peaches, celery and nuts.
Refrigerate until firm.
Prepare gelatin by package directions using peach liquid as part of water.
Stir in cheese.
Blend well.
Refrigerate until partially thickened.
Add chopped pecans and peaches.
Pour into lightly greased mold.
Chill until firm.
Serve on lettuce leaf topped with mayonnaise.
To syrup, add brown sugar, vinegar and spices tied in cheesecloth bag.
Simmer for 10 minutes.
Pour spiced syrup over peaches, along with bagged spices.
Let stand overnight in refrigerator.
Heat and serve hot the next day.
Discard bagged spices.
Serves 15.
Drain syrup and add spices and lemon juice.
Heat and add peach halves.
Allow to cool several hours.
Strain syrup and use peaches with meat or salad.
The unused syrup can be used with peach jello for dessert or salad.
Prepare oranges.
Heat peach juice and pour over gelatin to dissolve.
Add all ingredients.
Pour into 2-quart mold.
Chill until firm (serves 12).
Make jello with 2 juices according to instructions on box. Season cream cheese with mayonnaise and grated onion.
Seed peaches and stuff with cream cheese mixture.
Put peaches in individual molds.
Pour jello mixture on top of each peach. Congeal.
Use cream cheese mixture for dressing.
Drain peaches.
Add remaining ingredients to peach syrup and boil 2 to 4 minutes.
Pour at once over peach halves.
Let stand overnight.
Drain well and serve.
Drain peaches; reserve juice. Combine cornstarch, cinnamon, cloves and nutmeg in saucepan. Stir in peach juice and blend well. Add peaches and bring to a boil, stirring constantly.
Reduce heat.
Simmer 2 minutes.
Remove from heat.
Add orange extract and brown sugar substitute.
Mix well and serve hot.
Drain peaches and reserve juice; set aside.
Combine cornstarch, cinnamon, cloves and nutmeg in medium saucepan.
Stir in reserved peach juice until well blended.
Add peaches.
Bring to boil, stirring constantly.
Reduce heat and simmer 2 minutes. Remove from heat.
Add orange extract and brown sugar substitute, mixing well.
Serve warm.
Yields 3 servings of 1/2 cup each. Each serving may be exchanged for 1 fruit.
Combine peach nectar, orange juice and brown sugar in a large saucepan.
Tie cinnamon sticks and cloves in a cheesecloth bag and drop into saucepan. Heat slowly, stirring constantly, until sugar dissolves.
Simmer 10 minutes. Stir in lime juice.
Ladle into mugs. Serve warm.
Serves 12.
Drain peaches, reserving juice.
Set peaches aside.
Combine cornstarch and spices in a medium saucepan.
Stir in peach juice and rind.
Add peaches to mixture in saucepan.
Bring to a boil, stirring constantly.
Reduce heat and simmer 2 minutes.
Remove from heat and serve warm.
br>Meanwhile, to make the peach and cranberry chutney, place peaches
he chicken breasts in the peach mixture and drain slightly.
For the peaches, melt the butter in a large frying pan. Add the sugar and spices. Stir well. Increase the heat. Add the peaches and cook 3-4 mins, turning once, until pale golden on both sides. Add 2/3 cup of the reserved peach juice. Heat for a few seconds until very hot.
For the spiced cream, mix together the creme fraiche, sugar and mixed spices. Serve with the warm peaches and pan juices.
Blend all ingredients in blend till smooth.