3/4 cup chopped celery
2 cups chopped onion
5 cups water
3 quarts milk, divided
1 teaspoon salt
2 teaspoons dried pepper
2 tablespoons dried basil
1 tablespoon dry thyme
1 teaspoon crushed red pepper flakes
1 teaspoon salt
1/2 teaspoon dried sage
1 tablespoon dried marjoram
1 tablespoon dried green chile pepper
2 teaspoons minced fresh ginger root
2 tablespoons minced fresh mint
2 tablespoons minced fresh rosemary
In a large saucepan, combine the celery, onion, water, milk, salt, pepper, basil, thyme, red pepper flakes, salt, sage, marjoram, rosemary and chili. Bring to a boil. Reduce heat to low, cover and simmer 15 minutes. Remove that from heat.
Remove from heat for one minute, stir from heat. Stir in the remaining 1/2 cup of milk, pour in the chili mixture and spoon mixture over the bottom of a medium dish. Cover dish with foil and refrigerate overnight.
When the fruit is cool enough to handle, peel and cut into 2 inch slices. Good out to about 2 to 3 days if olive oil is use. Remove peels, cut into 1 inch slices, and cut into pieces.