To Preserve or Dry Peaches or Nectarines

Ingredients

• an equal weight of highly refined pounded sugar
• The fruit should be fine, freshly gathered, and fully ripe

Method

1. 1

   Pare, halve, and weigh the fruit after removing the stones.

2. 2

   Lay it in a deep dish and strew over it an equal weight of sugar.

3. 3

   Let it remain until nearly dissolved, then lift the fruit into a preserving-pan, pour the juice and sugar over it, and heat over a slow fire.

4. 4

   Simmer for ten minutes, then let it remain for two days.

5. 5

   Repeat the slow heating and simmering at intervals until the fruit is clear.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 452. The excerpt below is the record exactly as published.

PRESERVE, OR TO DRY PEACHES OR NECTARINES. (An easy and excellent Heceipt.') The fruit should be fine, freshly gathered, and fully ripe , but still in its perfection. Pare, halve, and weigh it after the stones are removed ; lay it into a deep dish, and strew over it an equal weight of highly refined pounded sugar

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