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Mei Kwei Tao (Pickled Peaches In Red Rose Petals) Recipe
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50 Peaches 2 lb Sugar 1 c Water 1 pt Vinegar 1 tb Salt Red roses Cloves Boil sugar, vinegar, water and salt for 20 minutes. Dip peaches in hot water for three minutes, then rub off fur with a towel. Place on the stem of each peach a red rose. Stick four cloves through rose on to the peach. Cook rosed peaches in syrup until soft.
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