Suedoise of Peaches

Ingredients

• six ounces of refined sugar
• half a pint of water
• half a dozen fine ripe peaches
• two pounds of ripe peaches
• a table-spoonful of strained lemon-juice
• half a blanched peach-kernel
• a layer of this pulp

Method

1. 1

   Boil sugar in water until clear syrup.

2. 2

   Simmer peaches in syrup for 6-8 minutes, then pare and split.

3. 3

   Soak in half the syrup.

4. 4

   Boil remaining peaches to a smooth pulp, sweeten, and add lemon juice.

5. 5

   Layer pulp in a dish, arrange peaches, fill spaces with pulp, garnish with peach-kernels, and pour over syrup.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1923. The excerpt below is the record exactly as published.

uedoise of Peach.es.— Boil six ounces of retined sugar in half a pint of water till it is a clear syrup. Put into this half a dozen fine ripe peaches which have heen merely wiped with a soft cloth, and let them simmer very gently for si.x or eight minutes. Lift them out carefully, pare them, split them in halves, and let them soak for a while in half the syrup. Into the other half throw two pounds of ripe jjeaches which have been pared and split inhalves, and boil them till they form a smooth dry pulp. Add as much sugar as they require to sweeten them pleasantly, and also a table-spoonful of strained lemon-juice to bring out the flavour. Spread a layer of this pulp at the bottom of a dish, arrange the peaches upon it, leaving out three or four of the halves, and fill all the empty spaces with the pulp. Stick half a blanched peach-kernel

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