Creole Nectarines

Name: Creole Nectarines
Yield: Makes about 6 pints
Ingredients: 10 pounds large firm nectarines; large pitted dates; large pecan halves; 2 tablespoons lemon juice; 9 cups sugar

August 20, 2004

Recipe information

Yield
Makes about 6 pints

Ingredients

10 pounds large firm nectarines

large pitted dates

large pecan halves

2 tablespoons lemon juice

9 cups sugar

Preparation

Scald, peel and pit the nectarines. In place of the pits, substitute 1 date and 1 pecan half for each nectarine, pressing the nectarine halves together. Cook the lemon juice and 1/4 of the sugar in a large Dutch oven over medium heat, stirring constantly, until the sugar is melted. Remove from the heat, pack the nectarines in the syrup and pour the remaining sugar over them. Bake, covered, in a 250° oven for 1 hour. Uncover and bake for 2 hours longer, covering if the syrup evaporates too quickly. (There should be approximately 4 cups syrup, enough to cover the fruit when it is packed in the jars.) Carefully lower the fruit into hot, sterilized preserving jars, using 2 spoons to keep the nectarine halves together. Pour in the juices, cover and seal.

TagsDessert Fruit Dessert Cajun & Creole Southern American Nectarine Stone Fruit Fruit Date Dried Fruit Pecan Nut Dairy Free Gluten Free 5 Ingredients or Fewer Broil Dutch Oven Summer House & Garden

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