Return to listing

Preserved Pickled Peaches

When there's a glut of peaches going for a song on the market, that's the time to pickle some to keep for the winter. They are lovely served with hot baked ham, roast pork or duck. If you're a vegetarian, these peaches go very well with cheese dishes. The recipe works well for nectarines too. To sterilise the jar, wash it thoroughly in warm soapy water, rinse and heat in a moderate oven for 5 minutes.

 
 

This recipe is taken from Delia Smith’s Summer Collection.

Method

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.

 

Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
 
 

Related recipes


Baked Sugar-glazed Whole Gammon Serves 20-25

Baked Sugar-glazed Whole Gammon

For a smaller joint of boned gammon, such as a middle cut weighing 5-6 lb (2.25-2.75 kg), pre-soak and cook in exactly the same way, using half the quantity of glazing ingredients. Calculate 20 minutes per pound (450 g) and glaze during the last 30

 
 

 

 




 
Forums
Popular topic
Latest post
Ask Lindsey... Storing treacle pudding
25 Oct 2014 14:46
Coffee Break sweet potatoes
25 Oct 2014 08:18
Food and travel Escaping at Christmas
23 Oct 2014 11:36
Ingredients Naina ~ Gateaux de Yaourt
13 Aug 2014 15:12
Can Anyone Help? Sweet potatos
25 Oct 2014 16:52
Books Video
21 Oct 2014 19:59
Equipment Lindsey
24 Oct 2014 15:48
Gardening What's happening in your garden?
16 Oct 2014 23:27
 
NetObserver
CMS solutions by REDtechnology.com