Subject: Peach Preserves
From: Unicorn (unicorn@indenial.com)
Date: Mon Jul 23 2001 - 08:17:05 EDT
__________________________________________________
F O O D F U N N Y
__________________________________________________
Reader James Reinhardt writes, "Today [November 22] is the opening of
the season for catching of West Coast rock lobster here in South
Africa. I will be taking the next two days off work to catch my
quota. With that in mind, here is a lobster joke which I expect to
tell about a dozen times today:
The lobster princess fell in love with a commoner crab. Their love
was rare and special, but contravened the rules of their society, and
when the lobster king found out he was furious, and summoned his
daughter: "You will cease this relationship immediately!" he ordered.
"This crab is a commoner, and worse yet, he walks sideways everywhere
he goes!" Two days later, at the royal lobster ball, to the oohs and
aahs of the crowd, the crab gate-crashed. And he was walking
straight, not sideways. He walked straight to the lobster king,
looked right at him, eyestalk to eyestalk and said, "Man! I am
so-o-o-o drunk!"
__________________________________________________
T O D A Y ' S R E C I P E
__________________________________________________
Those readers who have been with me for a while will remember that on
Sundays I used to publish recipes for things that didn't fit easily
into other categories under the title "extras." When I switched to
the five-day format I promised to keep delivering "extras"
occasionally, and this week I deliver on that promise.
Nectarines or apricots may be used in this recipe, but regardless of
the fruit used you will get better results if it is firm and slightly
under ripe.
Peach Preserves
4 cups (1 L) peeled, pitted, and sliced peaches
3 cups (750 ml) sugar
2 Tbs (30 ml) lemon juice
Combine the sliced peaches, sugar, and lemon juice in a mixing bowl
and allow to stand at room temperature for 2 hours. Pour into a large
saucepan and bring to a boil over moderate heat. Reduce the heat to a
slow boil and simmer uncovered until the fruit is translucent, at
least 1 hour. Pour into sterilized glasses or jars. Makes about 4
cups (1 L).
This archive was generated by hypermail 2b28 : Wed Aug 01 2001 - 00:00:01 EDT