For once, you don’t have to bother cutting away the pith from the oranges and lemon when making this conserve. The citrus peel is essential to the flavor and texture of the conserve, so it is left intact. This conserve is utterly delicious when served with any type of ham or pork dish. One of its most welcome features is that the firm peaches and apricots, along with the citrus peel, are allowed to temper and soften a little overnight, enhancing the overall taste and texture of the conserve.
MAKES: two 1-pint jars (or more)
INGREDIENTS:
- 8 to 9 medium firm, ripe peaches (about 2 pounds)
- 1⁄2 pound fresh, firm, ripe apricots
- 2 unpeeled oranges, rinsed
- 1 unpeeled lemon, rinsed
- 3 cups sugar
- 1 cup seedless golden raisins
- 1 cup cracked pecans
- 1⁄2 cup bourbon
INSTRUCTIONS:
- Bring a large pot of water to a boil.
- Drop the peaches and apricots into the boiling water and cook for about 2 minutes.
- Drain the peaches and apricots in a colander and remove the skins with a knife.
- Cut the fruits in half, discard the seeds, and chop the flesh coarsely.
- Combine the chopped peaches and apricots in another stainless-steel or enameled pot.
- Slice the oranges and lemon into 1⁄4-inch-thick slices, remove the seeds, and chop the slices coarsely.
- Add the chopped oranges and lemon to the pot with the peaches and apricots.
- Add the sugar to the fruit mixture and stir well.
- Cover the pot with plastic wrap and let it stand overnight.
- Bring the fruit mixture to a boil, stirring constantly.
- Reduce the heat to low and simmer the mixture for about 1 to 1 1⁄4 hours, or until it thickens and coats a spoon, stirring often.
- Add the raisins, pecans, and bourbon to the mixture and continue to simmer for about 15 minutes, stirring.
- Ladle the conserve into two 1-pint sterilized jars, filling them to within 1⁄4 inch of the tops. Use a half-pint jar for any extra conserve.
- Seal the jars and store them at least 1 month at room temperature before serving.
