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Recipe by: mariaka
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See below ingredients and instructions of the recipe
4 c Sugar 6 lb (around 24) ripe peaches,
1 c Water -peeled and sliced
1 tb Lemon extract
1. In a large saucepan, dissolve sugar in water over medium- high heat and
bring to a boil; cook for about 5 minutes, or until syrup is clear. Skim
off any froth.
2. Add vanilla and lemon extract, stir in peaches, and return to a boil.
Watch carefully to prevent from boiling over.
3. Boil for 5 minutes. Remove from heat and skim off any froth.
4. Fill hot, sterilized jars (quart-size screw-top Mason jars) and adjust
caps; a suction seal will form with cooling. Store in a cool, dark place.
Serve with hot biscuits, or warm over vanilla or Texas peach ice cream.
Makes 3 quarts.
From: THE WHITE HOUSE FAMILY COOKBOOK by White House Executive Chef Henry
Haller with Virginia Aronson, Random House, New York. 1987. ISBN
0-394-55657-7. Posted by: Karin Brewer, Cooking Echo, 9/92
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
American television personality and top chef. The 79th most powerful celebrity in the world. Earnings: $15 million
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
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