Mei Kwei Tao (Pickled Peaches In Red Rose Petals)

50 Peaches

2 lb Sugar

1 c Water

1 pt Vinegar

1 tb Salt

Red roses Cloves Boil sugar, vinegar, water and salt for 20 minutes. Dip peaches in hot water for three minutes, then rub off fur with a towel. Place on the stem of each peach a red rose. Stick four cloves through rose on to the peach. Cook rosed peaches in syrup until soft.