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Nectarines Are in Abundance : Spicy Syrup Turns Them Into a Plump and Delicious Pickle

July 02, 1987

It probably hasn't occurred to most people that golden, ruby-blushed nectarines can be pickled, yet the fruit stays firm and plump when immersed in a spicy syrup. After a day or so in the refrigerator to blend flavors, the nectarine halves make an excellent accompaniment to grilled meats.

Take advantage of abundant supplies of nectarines now coming to market to prepare this relish, as well as for out-of-hand eating. Choose fruit with a creamy yellow background without any green at the stem end. (The crimson blush is an indication of variety, not maturity.)

A sure sign of ripeness is when nectarines give slightly to gentle palm pressure. If not quite ripe when purchased, store in a loosely closed paper bag or ripening bowl at room temperature for a few days.

PICKLED NECTARINES

1 1/2 cups sugar

3/4 cup vinegar

1 cup water

1 tablespoon whole cloves

3 cinnamon sticks

6 nectarines

Combine sugar, vinegar, water, cloves and cinnamon sticks in saucepan. Bring to boil and boil 10 minutes.

Halve nectarines and remove pits. Pack into canning or other type jars. Pour hot syrup over fruit. Cover and refrigerate at least 1 day to blend flavors. Makes 12 halves.

FO

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