Lisa Atwood, Rebecca Courchesne, Rick Field

Peach-Almond Conserve

Name: Peach-Almond Conserve
Ingredients: ½ orange; ½ cup (4 fl oz/125 ml) fresh lemon juice; ½ cup (3 oz/90 g) dried pitted sweet cherries, roughly chopped; 3 lb (1.5 kg) peaches, fuzz gently rubbed from the skins, halved, pitted, and cut into ¾-inch (2-cm) chunks (about 10 cups); 1½ cups (12 oz/375 g) sugar; 1 cup (4½ oz/140 g) slivered blanched almonds; 1 cup (6 oz/185 g) chopped dried apricots; ¾ tsp almond extract (optional)

Preparation info

Makes
6
half pint jars

Difficulty
Easy

Appears in

The Art of Preserving

By Lisa Atwood , Rebecca Courchesne and Rick Field

Published 2012

About

This conserve makes a lovely accompaniment to cheese and crackers and is delicious on a ham sandwich. Avoid using overripe peaches, as the fruit needs to stand up to the texture of the nuts and dried fruit. You can substitute nectarines for the peaches.

Ingredients

½ orange
3 lb (1.5 kg) peaches, fuzz gently rubbed from the skins, halved, pitted, and cut into ¾-inch (2-cm

Preserve
Gluten-free
Vegan

Method

Have ready hot, sterilized jars and their lids.

Using a vegetable peeler, remove the zest from the orange half in long strips about 1 inch (2.5 cm) wide. R