I have a beautiful vintage magazine caddy that I keep my most used recipe books in. It sits next to a kitchen counter, easily accessible and pretty, too. But it has not fared well during the storm of transition and the holidays. I am determined to clean it out and straighten it up. In doing so I have found all sorts of recipes; some hand-written and others printed from the computer, some are favorites and others are yet to be tried. Today I am going to focus on sorting through all these bits and bobs. I will begin with this delightful glaze that I use on my Easter ham.
1 c. sugar
3/4 c. cider vinegar
3/4 c. golden raisins
12 whole cloves
1 - 2 inch cinnamon stick
1 - 20 oz. bag frozen unsweetened peaches
Combine sugar, vinegar, raisins, cloves and cinnamon in a heavy saucepan and cook over low heat. Increase heat. Cover pan and simmer for 8-10 minutes. Add peaches and simmer uncovered until the glaze is reduced to 1 1/2 cups, stirring occasionally.
It can be stored in the refrigerator but should be brought to room temperature before using.
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