Mrs. Rorer's Peach Mangoes

I can't imagine ever actually making these, but the combination of hot spices and sweet peaches is intriguing. Note also the technique of stuffing and sewing the fruit.

Reprinted exactly as found from the 1912 Mrs. Rorer's Canning and Preserving.

PEACH MANGOES

Select large, freestone peaches. Put them in a a stone jar and cover them with brine sufficiently strong to bear an egg, and let stand forty-eight hours, then take them from the brine and throw them into cold water for twenty minutes. Wipe each one carefully without breaking the skin, and with a sharp silver knife remove a small piece from one side and extract the stone. Sprinkle the inside lightly with celery seed. Have ready sufficient grated horseradish, moistened with vinegar, to fill the peaches. As each peach is filled replace the small piece taken from the side and sew it all around with strong white thread. Stand them in stone or glass jars, as closely together as possible.

To every five dozen peaches allow:
1 gallon of vinegar,
1 pound of brown sugar and
1/4 teaspoonful of cayenne

Put the vinegar, sugar and cayenne into a porcelain lined kettle, bring quickly to a boil, and immediately take off. Pour boiling hot over the peaches. When cold, tie up. They will be ready for use in ten days and are very good. -- 1912 Mrs. Rorer's Canning and Preserving