Recipe courtesy of Mary Sue Milliken and Susan Feniger
Save Recipe Print
Yield:
6 servings
Level:
Easy

Ingredients

Directions

With a sharp vegetable peeler, peel the peaches and set them aside. In a large nonreactive saucepan, combine the sugar, saffron, chile, allspice berries, bay leaves, ginger and water. Over medium-low heat, stir until the sugar has dissolved. Increase the heat and bring the mixture to a boil, then lower the heat and simmer for 10 minutes. Add the peaches and continue simmering for about 30 minutes, or until the peaches are tender but not mushy. Turn them occasionally so that all sides take the color of the saffron evenly. They are done when a toothpick inserted into the fruit will go halfway through easily. Transfer the peaches with a slotted spoon to individual plates or serving platter, let cool and refrigerate. Garnish with mint and lemon zest.

Get the Recipe

Whole Roasted Stuffed Cauliflower

Cauliflower gets the royal treatment with a cheesy, bacony kale stuffing.

IDEAS YOU'LL LOVE

Easy Peach Cobbler

Recipe courtesy of Trisha Yearwood

Saffron Rice

Recipe courtesy of Michele Urvater

Saffron Tomato Soup

Recipe courtesy of Michelle Bernstein

Saffron Rice Cakes

Recipe courtesy of Brian Boitano

Saffron Rice with Currants

Recipe courtesy of Sandra Lee

Saffron Poached Pears

Recipe courtesy of Michele Urvater

White Beans and Saffron

Recipe courtesy of Michael Lomonaco

Lemon Saffron Floats

Recipe courtesy of Zola Restaurant

Browse Reviews By Keyword

          Latest Stories