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Marinated Stone Fruit
Chef Ann Cooper formerly of the Ross
School – East Hampton, NY
Adapted by StarChefs
Yield: 200 Servings (2 ounces
each)
Ingredients:
- 20 pounds Anjou pears, diced
- 20 pounds fresh peaches, diced
- 20 pounds apples, diced
- 8 pounds sugar
- 6 cinnamon sticks
- 4 fluid ounces vanilla
- 3 fluid ounces lemon juice
- 2 quarts water
Method:
Bring sugar and water to cover to a boil. Remove from heat and add
remaining liquids and spices. Pour over fruit and let marinate till
flavors develope. Remove cinnamon sticks before serving.
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