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Peches Flambantes a la Bretonne
From The housewife's referee, 1898
Serves 6
Presented as published in 1898. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 147. The excerpt below is the record exactly as published.
Peches Flambantes a la Bretonne. — Choose twelve peaches not quite ripe ; dip them into boiling water in order to peel them easily without injuring the flesh ; then divide them into two, and take out the stones. Make a rich syrup, which will be ready when, in taking some in the spoon and letting it drop, it will fall into little balls. Put in the peaches, and continue to fill up the interstices with the syrup. Let them simmer for ten minutes ; then take the saucepan ofl* the fire, and put in it three tablespoonfuls of brandy
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