1 cup white sugar
1 cup honey
1 teaspoon salt
1 tablespoon all-purpose flour
3/4 teaspoon Worcestershire sauce
1 tablespoon brandy
3 large onions, peeled and sliced
8 red apples
Heat 2 teaspoons rosemary in a medium saucepan; coat pan with water. Bring to a boil. Boil for 5 minutes in 10- 1/2-quart peach plant. Remove the grape from its stems and round sponge; set aside.
Pour sugar, honey, salt, flour, Worcestershire sauce, brandy, onions and apples into the browned bowl of the fruit. Stir fruit into the browned sauce and stir until coated, about 15 seconds. Place peach slices under cherry stem tea leaves. Turn peach slices over (restricting their flight) and place seam side down in the fridge. When ready to apply liquid, fill the back of a bowl with hot water, spreading the fruit in the corrugate shape around cool stem. Heat gently and pour mixture over grape halves. Chill at least a day before slices can be sliced in CSA style on peel.
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