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    Cantaloupe-Peach Conserve with Pecans

    Source of Recipe

    From "Dori Sanders' Country Cooking"

    Recipe Introduction

    "This conserve is very pretty and has a unique flavor, so it makes a wonderful gift. For that reason, I usually put it up in half-pint jars. Just make sure the cantaloupes you use are not overripe or you will end up with cantaloupe soup."

    List of Ingredients

    ◦  1 medium cantaloupe (rind removed), seeded and diced
    ◦  6 ripe medium peaches, peeled, pitted, and diced
    ◦  2 medium oranges, peeled, seeds and pith removed, and flesh cut into small chunks
    ◦  cup sugar per cup of fruit (about 4 to 5 cups)
    ◦  ⅛ tsp salt
    ◦  cup chopped pecans

    Recipe

    In a large saucepan, combine the cantaloupe, peaches, and oranges and mix well. Add water to cover the fruit by inch and bring to a boil over medium heat. Cook, stirring constantly, for 10 minutes. Remove from heat and measure mixture.

    Return measured fruit to saucepan and add cup of sugar for each cup of fruit. Stir in the salt, return to boil over medium heat, and cook, stirring occasionally, for 45 minutes to 1 hour or until the mixture has thickened.

    Remove from heat, stir in pecans, and, while mixture is still hot, pour into sterilized jars. Wipe the jar rims clean with a damp towel and put on the lids.

    Process in a bath of boiling water for 5 minutes (the water should cover the jars by about 1 inch), cool on a wire rack, and store in a cool, dark place.


    Makes about 3 to 4 pints

 

 

 


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