Su£doise of Peaches

Ingredients

• four fine, ripe peaches
• the third of a pint of water
• three ounces of very white sugar
• a couple of pounds more of quite ripe peaches
• strained lemon-juice, 1 tablespoonful
• Citron, or macaroons, as needed

Method

1. 1

   Simmer peaches in syrup for 5 to 8 minutes.

2. 2

   Lift out and pour half the syrup over them.

3. 3

   Boil remaining peaches to a smooth pulp with sugar.

4. 4

   Spread marmalade in a dish, arrange peaches, fill spaces with marmalade, and pour reduced syrup over.

5. 5

   Form a border with macaroons or citron.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 428. The excerpt below is the record exactly as published.

su£doise of peaches. Pare and divide four fine, ripe peaches, and let them just simmer from five to eight minutes in a syrup made with the third of a pint of water and three ounces of very white sugar, boiled together for fifteen minutes ; lift them out carefully into a deep dish, and pour about half the syrup over them, and into the remaining half throw a couple of pounds more of quite ripe peaches, and boil them to a perfectly smooth dry pulp or marmalade, with as much additional sugar in fine powder, as the nature of the fruit may require. Lift the other peaches from the syrup, and reduce it Su£doise of Peaches. chap, xxii r.J SWEET DISHES* 489 by very quick boiling, more than half. Spread a deep layer of the marmalade in a dish, arrange the peaches symmetrically round it, and fill all the spaces between them with the marmalade ; place the half of a blanched peach-kernel in each, pour the reduced syrup equally over the surface, and form a border round the dish with Italian macaroons, or, in lieu of these, with candied citron, sliced very thin, and cut into leaves with a small paste-cutter. A little lenon-juice brings out the flavour of all preparations of peaches, and may be added with good effect to this. When the fruit is scarce, the marmalade (which ought to be very white) may be made in part, or entirely, with nonsuches. The better to preserve their form, the peaches are sometimes merely wiped, and then boiled tolerably tender in the syrup before they are pared or split. Half a pint of water, and from five to six ounces of sugar must then be allowed for them. If any of those used for the marmalade should not be quite ripe, it will be better to pass it through a sieve, when partially done, to prevent its being lumpy. Large ripe peaches, pared and halved, 4 : simmered in syrup, 5 to 8 minutes. Marmalade : peaches (or nonsuches) 2 lbs. ; sugar, \ to | lb. : | to 1 hour, or more. Strained lemon-juice, 1 tablespoonful. Citron, or macaroons, as needed

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