Fruits in the himalayas...& peach-rosemary jam recipe
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A so good recipe and a real treat for the children.
Ingredients
3
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Toast with figs, goat cream cheese, honey and rosemary
Preparation
Preparation15 min
Cook time13 min
- Halve and pit peaches, then cut into 1/2-inch-thick wedges. Transfer to a large bowl.
- Add lemon juice; toss. Add sugar and rosemary; toss. Cover; let stand, tossing every hour, for 4 hours (sugar should be completely dissolved).
- Put peach mixture into a large, wide pot. Bring to a boil over medium-high heat.
- Cook until liquid is syrupy, 12 to 13 minutes.
- Crush lightly with a potato masher, leaving one-quarter of the wedges intact.
- Skim foam from surface. Discard rosemary sprigs.
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Mention @petitchef_en and tag #petitchef
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