Friday, May 11, 2018

Rum Poached Peaches (1792)

  • 6 large, fresh peaches, skinned, stoned, halved
  • 3 cups boiling water
  • 1-1/2 cups sugar
  • 1 tbspn lemon juice
  • 1 tbspn butter
  • 1/2 cup amber rum
  • 1/4 tspn nutmeg
  • Pinch of salt
  • 1/4 cup chopped, to taste
  • toasted almonds
Boil water, sugar, and salt 5 to 8 minutes to make a light syrup. Add lemon juice and peaches. Turn heat down and gently simmer peaches for 15 to 20 minutes, turning them occasionally.

Dip out peach halves carefully and place in bowl to cool. Add butter and rum to sauce. Continue to simmer sauce until butter has melted. 

Pour sauce over peaches. Cool. Serve toppped with whipped cream sprinkled with nutmeg and toasted almonds. Serves 6. 

(Origin - "The Old Farmer's Almanac Colonial Cookbook," by Clarissa Silitch. Published by Yankee Books, 1982. Based on recipes in "The Old Farmer's Almanac," published in 1792.) 

More "Lost" Peach Recipes
Fried Peaches with Bacon (1976)
Sweet Peach Pickles (1965)

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