Rose Kissed Peaches

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This is an experience: juicy peaches tangled in the taste of the most fragrant english rose garden... These peaches are incredible with ice cream, pound cake, scones, alone or in a gourmet fruit salad. I use 6 cups of pink rose (zephirine drouhin) petals and 2 cups of red (tradescant) to achieve a sublime color. It is important to use rose petals that are free of pesticides and very clean.

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Steps

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Skin peaches and remove pits.

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Slice peaches into wedges and place in a bowl.

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Cover sliced peaches with water and add lemon juice.

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Let peaches stand while preparing rose syrup.

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For rose syrup , in a large saucepan , combine sugar , corn syrup and 2 cups water.

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Bring mixture to a rolling boil and stir until sugar is dissolved.

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When syrup is clear , remove pan from heat and stir in the rose petals and reserved lemon juice.

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Return pan to heat and bring up to a slow boil for approximately 15 minutes or until the color has transferred from the petals to the syrup.

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When the syrup is nicely colored , scented and slightly thickened , remove the pan from the heat , cover and cool while preparing the fruit.

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Sterilize 4 1-pint canning jars , lids and sealing rings in a boiling water bath.

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Keep canning jars in hot water until fruit is ready.

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Drain the peaches from the soaking liquid.

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Pack peaches into canning jars until peaches are 1 inch from top of jar or at jar shoulder.

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Strain ro.

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Ingredients

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fresh peaches, fresh lemon juice, sugar, corn syrup, water, rose petals