In Oregon we can grow some of the most wonderful peaches. One of my favorites are the lush and juicy Forty-Niner Peaches, so named by some of the Gold Rush pioneers in 1849, when the nearby Gold-beleaguered town of Jacksonville was the capital of Oregon.
Serves 8
ΒΌ cup sugar
2 cups white cranberry juice
1 - 12 oz can apricot nectar
4 inches of stick cinnamon
2 whole cloves
4 cups peaches, peeled, pitted and diced
In a large saucepan, over medium heat, place the sugar, juices, stick of cinnamon and cloves. Cook and simmer for 10 minutes after it starts to boil. Remove from heat, add peaches and then cool and refrigerate overnight. Remove cinnamon and cloves. Place in blender and puree, and then chill again until ready to serve. Serve cold, in pretty parfait glasses, and add a hearty dollop of whipped cream - and a spearmint leaf for a cool summer delight before or after your meal!
