- 48 canned cling peach halves
- 4 cups [1 L] vinegar
- 48 whole cloves
- 8 sticks cinnamon
- 4 cups [800 g] sugar
- Salad greens, to taste
- 12 cups [3 L] creamed cottage cheese
- 2 cups [500 mL] finely chopped walnuts
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- Transfer peach halves into a large bowl.
- Bring together vinegar, cloves, cinnamon sticks and sugar to a boil.
- Leave to simmer for 3 minutes.
- Pour over peach halves.
- Refrigerate for several hours.
- To serve, drain then arrange peach halves on salad greens.
- Top with large spoonfuls of creamed cottage cheese and sprinkle with chopped nuts.
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