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unripe peaches sugar Spanish saffron threads red chile pepper berries bay leaves ginger water mint curly strips of
Viewed: 32 - Published at: 9 years agoIngredients
- 6 large unripe peaches
- 3/4 cup sugar
- 1/4 teaspoon Spanish saffron threads
- 1 dried red chile pepper (arbol)
- 10 allspice berries
- 2 bay leaves
- 1 -inch piece fresh ginger, peeled and cut lengthwise into 3 slices
- 6 cups water
- Sprigs of mint, for serving
- Long curly strips of lemon zest, for serving
Method
- With a sharp vegetable peeler, peel the peaches and set them aside.
- In a large nonreactive saucepan, combine the sugar, saffron, chile, allspice berries, bay leaves, ginger and water.
- Over medium-low heat, stir until the sugar has dissolved.
- Increase the heat and bring the mixture to a boil, then lower the heat and simmer for 10 minutes.
- Add the peaches and continue simmering for about 30 minutes, or until the peaches are tender but not mushy.
- Turn them occasionally so that all sides take the color of the saffron evenly.
- They are done when a toothpick inserted into the fruit will go halfway through easily.
- Transfer the peaches with a slotted spoon to individual plates or serving platter, let cool and refrigerate.
- Garnish with mint and lemon zest.
