1 (4 ounce) can sliced peaches, drained
4 lemons
4 carrots, cut into 1/4 inch strips
4 lemons
1/4 cup rum flavored liqueur
1 teaspoon paprika
1 teaspoon ground black pepper
3 tablespoons olive oil
1 teaspoon cider vinegar
1 teaspoon salt
1 teaspoon dried dill weed, crushed
3 tablespoons distilled white vinegar
2 tablespoons white sugar
Rub peach slices with lemon juice, lemon zest, salt and pepper. Place whole peaches on plate. Cover with lemon slices. Beat rum with grapefruit and lemon zest. Pour in sugar and vinegar. Mix together with lemon juice. Cover, and refrigerate 4 hours.
To serve, preheat oven to 450 degrees F (230 degrees C).