Title: Mei Kwei Tao (Pickled Peaches in Red Rose Petals)
Categories: Preserve Fruit
Yield: 50 Servings

50		Peaches
2	lb	Sugar
1	c	Water
1	pt	Vinegar
1	tb	Salt
		Red roses
		Cloves

Boil sugar, vinegar, water and salt for 20 minutes. Dip peaches in hot water for three minutes, then rub off fur with a towel. Place on the stem of each peach a red rose. Stick four cloves through rose on to the peach. Cook rosed peaches in syrup until soft.

Nellie C. Wong, Chinese Dishes for Foreign Homes Shanghai, 1932 (Flower Cookery - by Mary MacNicol) Typed for you by Karen Mintzias

previous

next