Creole Nectarines

1. 1

   Scald, peel and pit the nectarines.

2. 2

   In place of the pits, substitute 1 date and 1 pecan half for each nectarine, pressing the nectarine halves together.

3. 3

   Cook the lemon juice and 1/4 of the sugar in a large Dutch oven over medium heat, stirring constantly, until the sugar is melted.

4. 4

   Remove from the heat, pack the nectarines in the syrup and pour the remaining sugar over them.

5. 5

   Bake, covered, in a 250 oven for 1 hour.

6. 6

   Uncover and bake for 2 hours longer, covering if the syrup evaporates too quickly.

7. 7

   (There should be approximately 4 cups syrup, enough to cover the fruit when it is packed in the jars.)

8. 8

   Carefully lower the fruit into hot, sterilized preserving jars, using 2 spoons to keep the nectarine halves together.

9. 9

   Pour in the juices, cover and seal.

No additional tips available.