The Chicken and the Egg: A Family Cookbook

  • Home
    • Family Cookbook History
    • In Memory of Marie Skov
    • Contributors
  • Special Helps
    • Cooking Times & Temperatures
    • Emergency Substitutions
    • Food equivalents
    • Hints
    • Measurements Equivalents
    • Table of Proportions
  • Photo Guides
    • Cookbooks of Special Interest
    • Cooking Techniques
    • Cooking Utensils
  • Menu Ideas & Special Occasions
  • Meal Ideas without Recipes
  • Creative Food Ideas
    • Baked Goods & Confections
    • Fruits & Vegetables
    • Miscellaneous
  • Appetizers
  • Beverages
  • Biscuits & Breads
    • Biscuits
    • Quick Breads
    • Yeast Bread
  • Breakfast
    • Coffee Cakes
    • Donuts, Muffins & Rolls
    • Main Dishes
  • Preserved Foods & Cheese
  • Desserts
    • Cakes & Cupcakes
    • Candy & Confections
    • Cookies
    • Frostings & Fillings
    • Other Desserts
    • Pies
    • Pastries
  • Main Courses
    • Beef
    • Casseroles
    • Eggs & Cheese
    • Fish & Seafood
    • Pork
    • Pasta & Rice
    • Poultry
    • Vegetarian
  • Chinese
  • Mexican
  • Sandwiches
  • Salads & Salad Dressings
  • Sauces & Gravies
  • Side Dishes
  • Soups, Chili & Stews
  • Miscellaneous
  • chickenandeggcookbook.com
Orange-Spiced Peaches

1 No. 2 1/2 Can (3 1/2 Cups) Peach 10 Whole Allspice
-Halves 1/3 Cup Vinegar
1 Teaspoon Whole Cloves 1/2 Cup Sugar
6 Inches Stick Cinnamon 1/2 Large Orange, Sliced

Drain peaches, reserving 1/2 cup syrup. Tie spices in a small piece of cheesecloth. In saucepan, combine reserved peach syrup, vinegar, sugar, orange slices, peaches and spices. Heat to boiling and simmer uncovered for 5 minutes. Cover and let cool to room temperature. Remove spice bag. Serve peaches warm or chilled and stud with a few whole cloves if desired.

Recipe - Jean Hansen


Back to Miscellaneous Desserts







Powered by Create your own unique website with customizable templates.