Thursday, August 4, 2011

Pickled Nectarines!

This recipe was a Food Dare from Rachel Ray Magazine. They are terrific!! I've just been eating them straight out of the jar, but they would be awesome over a pork tenderloin! I used ripe nectarines this time, but I think I would try for a firmer nectarine for the next batch!

Nectarine Pickles
1 pound nectarines, sliced into wedges
1/2 cup white wine or white balsamic vinegar
3/4 cup sugar
1/4 tsp Chinese 5 Spice
1/4 tsp Salt
1 whole cinnamon stick

Boil all ingredients except the nectarines in a medium saucepan. Place nectarines in a heatproof container and pour in hot mixtures. Let cool, cover and refrigerate. Chop to make a relish, wrap with thinly sliced smoked ham, or just pop'em in your mouth! Recipe from Rachel Ray Magazine, August 2011

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