To Candy Apricots

Ingredients

• apricots
• crushed lump sugar

Method

1. 1

   Slit apricots, remove stones, dry, cover with sugar, and bake in a hot oven.

2. 2

   Dry in a warm place for a few days.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 167. The excerpt below is the record exactly as published.

apricots, and let them simmer very gently for a few minutes. Take them out, di'ain them, and ar- range them in a dish. When the syrup is cold, pour it over the fruit. Put' half a kernel upon each piece of apricot. Probable cost. Is. 3d. Sufficient for four or five persons. Apricots, Compote of (another way). — Pai'c and scald eight or nine apiicots ; hfdve and stone them. Put into a saucepan half a pound of pounded loaf sugar and half a pint of water. When the scmn rises, put in the apricots, sliced, with three of the kernels. When done, j^ut them in a dish, and pour the syruj) round them. Time to simmer, twenty minutes. Probable cost, Is. Sufficient, one apricot for each person. Apricots, Compote of Green.— Remove, by rubbing with a dry cloth, the down fiom a pound of young green apricots. Put into a saucepan three-quarters of a j^int of water and half a pound of sugar ; let it boil for ten minutes or more, being careful to remove the scum as it rises. Put in the apricots; simmer thorn very gently. Lift them out one by one ^yiih a spoon to prevent them breaking, and place in a glass dish. When the sjTup is cool, pour it round them. Probable cost, Is. Sufficient for half a dozen persons. Apricots, Flanc of. — Make a good short crust with one poimd of floiu', six ounces of butter, a table-spoonful of sugar, the yolk of an egg, and enough milk to make the pastry of a projier consistence. Well butter a plain o'\'al mould, and line it with the crust about half an inch in thickness, pressing it well in to take the shape. Let it rise above the mould about half an inch, and pinch it at regular distances to ornament it. Fill it with flour, and balce it in a good oven for about half an hoiu-. Then empty out the floui-, take the case from the mould, being very careful not to break it, and put it back in the oven for another quarter of an hour. It is now ready for the apricots, which should be pared, stoned, and halved, then simmered gently in a sjTup made of half a pound of sugar boiled in half a pint of water, until they are quite tender but not broken. Lift them out, arrange them neatly in the crust ; boil the syrup until it is reduced to a jelly, and pour it over the fruit. Serve either hot or cold. Probable cost, 3s. Sufficient for thi'ce or four persons. Apricots, Frosted. — Choose twelve sound apricots: put them into a saucepan with cold water to cover them and a piece of alum the size of a nut. Let them stew a few minutes very gently, imtil the skin can be dra-wTi oif . Remove the skin, dip the apric®ts in tlarified butter, and strew thickly over them sugar coarsely crushed. Put them into a moderate oven imtil the sugar sparkles; but take care that the fruit is not broken. Pile them on a dish, and serve cold. Time to bake, a quarter of an horn. Probable cost, 9d. Siifficient for five or six: persons. Apricots in White Jelly.— Take half a dc^en apiicots : scald them and draw off the skin; then place them in a saucepan with a cupful of water and half a pound of sugar boiled to a syrup; let them simmer gently until they are tender, but not broken ; place them in a mould, which must be filled with white APR (29) APR currant jelly. If there is any doubt about the stii&iess, a little isinglass might be added. When quite firm, it may be turned out. Time to sinmier the apricots, twenty minutes. Pro- bable cost, 2s. Half a dozen apricots sufficient for a pint mould. Apricots Preserved in Jelly,— Tal^e t-«'o 250imds of sound and not ovcr-ripc apricots, and four of jjowdered loaf sugar : pour a Kttle boning watei' upon the fruit ; then ckaw off the skin, and take out the stones by making a slit with a knife at one end, and pushing them gently out. Strew half of the sugar ixpon a dish, jjlace the fruit upon it, and cover with the rest. Let it remain thus for two or three hours, then put the whole carefully into a preserving- pan ; let it boil very gently until the apricots are tender, turning them frequently to prevent them burning, and taking off the scimi as it lises. Put the apricots into the glasses in which they are to be kept, then add to the syrup half a pint of- apple- juice, and half a poimd of sugar: let it boil until it will jelly, which it should do in a few minutes, then pour it over the fruit. Apricpts, To Bottle (for Tarts in Winter time). — Choose some ripe apiicots : pare, stone, and quarter them. Lay them on a dish with powdered sugar strewn over them in the proportion of two ounces of sugar to every pound of fruit. Let them remain thus for two or three houi-s ; then put them into wide-mouthed bottles, cover them and place them up to their necks in a saucepan of cold water. Keep them there until the water lioils. Cork the bottles and wax them secm-ely. Time to boU, half an horn-. Apricots, To Candy.— Slit the fruit on one side and take out the stone, dry them separately on a dish, and cover them with crushed lump suga

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