Apricots in Brandy

Ingredients

• a pound of fruit
• half the weight of the fruit in sugar
• a pint of brandy

Method

1. 1

   Prepare apricots without peeling.

2. 2

   Make a syrup with sugar and just enough water to dissolve.

3. 3

   Simmer apricots until tender, dry, and jar with syrup and brandy.

As published

This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 89. The excerpt below is the record exactly as published.

y pound of fruit, put three quarters of a pound of white sugar. Make a syrup like that for préserves, only using less water; boil the peaches in the syrup until they are tender; then take them out of the kettle, and place them in jars; fill up the jars with a brandy syrup, made of a pint of brandy, to a pint of the sugar syrup from the peaches. Oook them very carefully, and dip the mouths of the jars in rosin melted, and keep them in a cool dark place. APEICOTS IN BRANDY. Peaches and apricots are brandied the same way. Gather them as fresh as possible. Apricots should be taken from the tree as soon as ripe, as they soften so rapidly. Eub each one with a coarse towel, but do not peel it. Make a syrup of half the weight of the fruit in sugar, and just water enough to dissolve it. When the syrup is prepared and hot, put in the apricots, let them simmer until tender; then take the fruit out, and place it on dishes, then expose them to the sun, or in a warm oven to dry and harden. Boil the syrup again, LA CUISINE CREOLE. 223 af ter the fruit is out^ until it is quite rich and thick. Skim it carefuUy. When the apricots are cold and firm, put them in white earthen preserve-jars, and fill up with syrup and brandy, half and half. Tie up with bladder skin. PBACHES AND APRICOTS IN BRANDY

Cook this with the app: pantry check, scaling, and the assistant.