Here's another recipe from an old card file. This one comes from a recipe box I picked up at an antique store about five years ago. The wooden box is scarred and stained, the finish puckered from years of sitting near a hot stove. There isn't anything that would identify the original owner by name, but I've gotten to know her through the things she cooked. She served flank steak on Christmas Eve, a cheese ball with chutney as a cool appetizer for a patio dinner and kept a note taped to the top of the box on how to use low fat yogurt in place of sour cream.
This recipe is fairly seasonal, if you replace the canned peaches for fresh (which are flooding the markets in my area). I do believe that these peaches would be sensational over ice cream.
image by Marisa McClellan
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Reader Comments (Page 1 of 1)
8-01-2007 @ 2:32PM
MJ said...
Bless you, for another wonderful trubute to the cooks of long ago. I tresure my old recipes. Especially the ones that were hand written or typed, on these you can tell the best recipes by there worn apperance of use time and time again.........lovely!
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8-01-2007 @ 3:51PM
Carol said...
If you use fresh peaches, what do you use for the base of the syrup?
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8-01-2007 @ 3:52PM
Marisa McClellan said...
I would just use a little water, because when you add the fruit and the sugar, it will naturally create some syrup.
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8-02-2007 @ 11:03PM
JEP said...
My mother would have jars & jars of homemade spiced peaches & seems like we just ate them as a side dish---thanks for the memories!
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