Creole Nectarines

Directions

1. 1
   Scald, peel and pit the nectarines.
2. 2
   In place of the pits, substitute 1 date and 1 pecan half for each nectarine, pressing the nectarine halves together.
3. 3
   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.
4. 4
   Remove from the heat, pack the nectarines in the syrup and pour the remaining sugar over them.
5. 5
   Bake, covered, in a 250 oven for 1 hour.
6. 6
   Uncover and bake for 2 hours longer, covering if the syrup evaporates too quickly.
7. 7
   (There should be approximately 4 cups syrup, enough to cover the fruit when it is packed in the jars.)
8. 8
   Carefully lower the fruit into hot, sterilized preserving jars, using 2 spoons to keep the nectarine halves together.
9. 9
   Pour in the juices, cover and seal.