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The Quilt Inn Country Cookbook
Aliske Webb
1
tsp. vinegar
salt and fresh ground pepper to taste
Peel, pit and dice peaches and toss with lime juice in bowl. Add red pepper,
green onion, coriander and Jalapeno. Stir sugar, vinegar, salt and pepper together until
sugar is dissolved. Pour over peach mixture and toss. Serve with nachos.
Peach Chutney
2
6
4
3
3
1
3
3
3
5 large ripe peaches, peeled, pitted and diced
cups sugar
cups cider vinegar
tbsp. preserved ginger, chopped
/4 cups candied citron, chopped
/4 cup candied lemon, chopped
cinnamon sticks
0 whole cloves
/4 tsp. coriander seed
Prepare fruit and mix with ginger, citron and lemon peel. Tie cinnamon, cloves
and coriander in cloth bag. Make a syrup of the sugar and vinegar. Bring syrup to a
boil. Add fruit and spice bag. Simmer for 10 minutes. Remove spice bag. Pour into
sterilized jars and seal.
Tender Peach Tenderloins
1
4
1
1
3
1
2
2
1/2 lbs. pork tenderloin
fresh peaches, peeled, pitted and halved
cup dry white wine
cup orange juice
tbsp. soy sauce
/4 cup fresh basil, chopped
tsp. fresh ginger, minced
tsp. brown sugar
Stir together wine, orange juice, soy sauce, basil and ginger. Add pork, turning
©
Aliske Webb 1999. All rights reserved.
Published by Bookmice.com
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