Peaches in Saffron

Name: Peaches in Saffron
Ingredients: 6 large unripe peaches; 3/4 cup sugar; 1/4 teaspoon Spanish saffron threads; 1 dried red chile pepper (arbol); 10 allspice berries; 2 bay leaves; 1 -inch piece fresh ginger, peeled and cut lengthwise into 3 slices; 6 cups water; Sprigs of mint, for serving; Long curly strips of lemon zest, for serving

10 ingredients

9 steps

Ingredients

6 large unripe peaches
3/4 cup sugar
1/4 teaspoon Spanish saffron threads
1 dried red chile pepper (arbol)
10 allspice berries
2 bay leaves
1 -inch piece fresh ginger, peeled and cut lengthwise into 3 slices
6 cups water
Sprigs of mint, for serving
Long curly strips of lemon zest, for serving

Directions

1

With a sharp vegetable peeler, peel the peaches and set them aside.
2

In a large nonreactive saucepan, combine the sugar, saffron, chile, allspice berries, bay leaves, ginger and water.
3

Over medium-low heat, stir until the sugar has dissolved.
4

Increase the heat and bring the mixture to a boil, then lower the heat and simmer for 10 minutes.
5

Add the peaches and continue simmering for about 30 minutes, or until the peaches are tender but not mushy.
6

Turn them occasionally so that all sides take the color of the saffron evenly.
7

They are done when a toothpick inserted into the fruit will go halfway through easily.
8

Transfer the peaches with a slotted spoon to individual plates or serving platter, let cool and refrigerate.
9

Garnish with mint and lemon zest.