Mei Kwei Tao (Pickled Peaches In Red Rose Petals)
chinese, fruits, preserved
50 peaches
2 lb sugar
1 cup water
1 pint vinegar
1 tablespoon salt
1 red roses
1 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
From: Jr Byers Date: 09 Nov 96 International Cooking Ä
Yield: 50 servings