Mrs Beetons Jams and Preserves Revisited
Peaches Preserved in Brandy
Peaches
To every 450g (1lb) of fruit weighed before being stoned, allow:
110g (4oz) Caster Sugar
Brandy
Let the fruit be gathered in dry weather.
Wipe and weigh it and remove the stones as carefully as possible, without injuring the peaches.
Put into a jar, sprinkle caster sugar in the above ratio and pour brandy over the fruit.
Cover the jar, place in a saucepan of boiling water over the heat and bring the brandy to the simmering point, but do not allow it to boil.
Remove the fruit carefully, without breaking it.
Put into small sterilised jars, pour over the brandy.
Allow to cool and cover with airtight lids.
Store in a dry place.
Apricots may be done in the same manner and if properly prepared, will be found delicious.
Time: From 10 to 20 minutes to bring the brandy to the simmering point.
Seasonable in August and September.
PEACHES PRESERVED IN BRANDY
1573. INGREDIENTS - To every lb. of fruit weighed before being stoned, allow 1/4 lb. of finely-pounded loaf sugar; brandy.
Mode - Let the fruit be gathered in dry weather; wipe and weigh it, and remove the stones as carefully as possible, without injuring the peaches much. Put them into a jar, sprinkle amongst them pounded loaf sugar in the above proportion, and pour brandy over the fruit. Cover the jar down closely, place it in a saucepan of boiling water over the fire, and bring the brandy to the simmering-point, but do not allow it to boil. Take the fruit out carefully, without breaking it; put it into small jars, pour over it the brandy, and, when cold, exclude the air by covering the jars with bladders, or tissue-paper brushed over on both sides with the white of an egg. Apricots may be done in the same manner, and, if properly prepared, will be found delicious.
Time - From 10 to 20 minutes to bring the brandy to the simmering-point.
Seasonable in August and September.
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