Baked Peaches:
Serves 6
6 peaches
1/2 cup sugar
1) Prick peaches all over and place close together in a baking dish.
2) Sprinkle with sugar and just enough water to cover the bottom of the dish.
3) Bake until soft.
4) Serve with icecream. |
Peach Crumble:
Serves 6-8
6-8 peaches, skinned & sliced
1 cup self-raising flour
1 cup sugar
1 large egg, beaten
1/2 cup butter or margarine
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1) Sprinkle half the sugar, cinnamon and nutmeg on sliced peaches. Toss to mix.
2) Place in a shallow casserole dish.
3) Mix remaining sugar with flour and egg to a crumb like texture and pour over peaches.
4) Melt butter and drizzle over crumb topping.
5) Bake at 350F for 30 minutes or until the top turns slightly brown and crusty.
6) Serve hot or cold, plain or with icecream. |
Peach Jam:
12 peaches, peeled and finely chopped
3 cups sugar
6 tablespoons lemon juice
2 cups water
1) Mildly boil all ingredients for 30 minutes.
2) Skim and discard the foam at the end of cooking.
3) Fill jars and seal within 1 hour. |
Pickled Peaches:
4 pints cold water
4 teaspoons salt
30 peaches
3 cups boiling water
4 cups sugar
1 cup vinegar
2-3 sticks cinnamon or 2 teaspoon ground cinnamon
1 & 1/2 teaspoon allspice
1 & 1/2 teaspoon whole cloves
1) Peel peaches with a knife or by dunking in boiling water. Mix the salt in the cold water and pour over the peaches. Stand for 3 hours.
2) Dissolve the sugar in the boiling water and add vinegar, cinnamon and allspice. Bring to the boil.
3) Remove peaches from salt water and place 1-2 cloves into each.
4) Add peaches to syrup and boil for 10 minutes. Cool and cover. Leave to stand overnight.
5) The next day simmer gently for 30 minutes.
6) Place in jars and seal.
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