Chiles De Arbol & Cider Vinegar Puree
Chiles de Arbol & Cider Vinegar Puree
1 cup chiles de arbol, stemmed
1 1/2 cups cider vinegar
2 Tbsp minced onion
1 tbsp minced garlic
For a milder puree, rub chiles between your palms to remove most of the seeds
Chop chiles coarsely with a knife or in food processor
Put them in a bowl & pour vinegar over
Cover & refrigerate overnight
Add onion & garlic to the chiles an either cover the bowl with plastic an microwave on HIGH for 1 min, or put them in a saucepan over medium-high heat; cover, & simmer for 3 min
Let cool slightly, then puree in a blender until very smooth
Let cool
Store in an airtight container for up to 1 month
Spiced Peaches
Spiced Peaches
6 lb fresh peaches
2 ozs broken stick cinnamon
1 oz whole cloves
3 lb granulated sugar
1 pint vinegar
1 cup water
Dip peaches in hot water & peel
Tie spices in a muslin bag
Combine sugar, vinegar, water & spices
Boil until clear, about 15 min
Stick a clove in each peach
Add peaches to jar, enough to fill one jar at a time & cook until tender (8 to 10 peaches)
Put a stick of cinnamon in each jar
Fill each jar to overflowing with hot syrup
Mangoes With Cream
Mangoes with Cream
1 cup water
1/2 cup granulated sugar
1 (1/2-inch) cinnamon stick
3 mangos, peeled, thickly sliced lengthwise
1 tsp vanilla extract
2/3 cup whipping cream
1/4 cup rum
Put water, half the sugar & cinnamon stick into a heavy saucepan
Bring to a boil, then reduce heat & simmer 20 to 30 min, stirring occasionally or until syrup thickens
Add mango slices to syrup & simmer 5 to 10 min or until barely tender
Remove cinnamon stick & add vanilla extract
Transfer to a serving dish & let cool
Cover & refrigerate until chilled
Whip together cream & remaining sugar until soft peaks form
Fold in rum
Serve in a separate bowl to accompany mangoes, or arrange mangos in pinwheel-fashion on individual serving plates, pipe whipped cream into center & garnish with a mint sprig
Makes 6 servings