Peaches Stewed in Wine

Ingredients

• Put into a porcelain-lined preserving-kettle one pint of sherry or madeira
• one pint of cold water
• two pounds of cut loaf-sugar
• peel firm freestone peaches

Method

1. 1

   Boil the wine, water, and sugar until clear, skimming off scum.

2. 2

   Peel and halve peaches, drop into cold water.

3. 3

   Cook peaches in syrup until clear, then remove and place in glass dishes.

4. 4

   Boil syrup down to a pint and pour over peaches.

5. 5

   Serve cold or jar for future use.

As published

This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 299. The excerpt below is the record exactly as published.

PEACHES STEWED IN WINE. Put into a porcelain-lined preserving-kettle one pint of sherry or madeira, one pint of cold water, and two pounds of cut loaf-sugar ; place the kettle over the fire, let the sirup boil slowly, and skim it until it is quite free from scum; meantime peel firm freestone peaches

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