This conserve is utterly delicious served with any type of ham or pork dish, and one of its most welcome features is that, for once, you don’t have to bother cutting away the pith from the oranges and lemon. Since the citrus peel is essential to the flavor and texture, however, it must be allowed to temper and soften a little overnight along with the firm peaches and apricots.
Bring a large pot of water to a boil, drop the peaches and apricots into the water, and cook for about 2 minutes. Drain in a colander and, when cool enough to handle, remove the skins with a knife, cut the fruits in half, discard the seeds, chop the flesh coarsely, and combine in another stainless-steel or enameled pot.
Slice the oranges and lemon into ¼-inch-thick slices, pick out the seeds, chop the slices coarsely in a food processor or with a knife, and add to the peaches and apricots. Add the sugar, stir well, cover with plastic wrap, and let stand overnight.
Bring the fruit to a boil, stirring constantly, reduce the heat to low, and simmer till the mixture thickens and coats a spoon, about 1 to 1¼ hours, stirring often to prevent sticking. Add the raisins, pecans, and bourbon and continue to simmer for about 15 minutes, stirring.
Ladle the conserve into two
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