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Apples, Pippins, preserved in slices

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United Kingdom

Known as a British recipe, with similar versions prepared across other nations.

  • Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.

Ingredients 7 ingredients

  1. Orange
  2. Apricots
  3. Rub
  4. Brandy
  5. a pound of sugar
  6. Cut
  7. Water

Possible health benefits

General information, not medical advice.

  1. Orange High in vitamin C · Source of folate

    High in vitamin C · 71 mg per 100 g, 89% of the reference intake per 100 g

    • Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
    • Vitamin C contributes to normal collagen formation for the normal function of bones.
    • Vitamin C contributes to normal collagen formation for the normal function of cartilage.
    11 more authorised claims
    • Vitamin C contributes to normal collagen formation for the normal function of gums.
    • Vitamin C contributes to normal collagen formation for the normal function of skin.
    • Vitamin C contributes to normal collagen formation for the normal function of teeth.
    • Vitamin C contributes to normal energy-yielding metabolism.
    • Vitamin C contributes to normal functioning of the nervous system.
    • Vitamin C contributes to normal psychological function.
    • Vitamin C contributes to the normal function of the immune system.
    • Vitamin C contributes to the protection of cells from oxidative stress.
    • Vitamin C contributes to the reduction of tiredness and fatigue.
    • Vitamin C contributes to the regeneration of the reduced form of vitamin E.
    • Vitamin C increases iron absorption.

    Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet

    Source of folate · 30 µg per 100 g, 15% of the reference intake per 100 g

    • Folate contributes to maternal tissue growth during pregnancy.
    • Folate contributes to normal amino acid synthesis.
    • Folate contributes to normal blood formation.
    5 more authorised claims
    • Folate contributes to normal homocysteine metabolism.
    • Folate contributes to normal psychological function.
    • Folate contributes to the normal function of the immune system.
    • Folate contributes to the reduction of tiredness and fatigue.
    • Folate has a role in the process of cell division.

    Folate is a B-vitamin that is naturally present in many foods. Your body needs folate to make DNA and other genetic material. NIH fact sheet

    Nutrients per 100 g of “Oranges, raw, with peel”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. When the pippins are prepared, but not cored, cut them into slices;
  2. take their equal weight of loaf sugar;
  3. put to the sugar a sullicient quantity of water;
  4. let the sugar dissolve, skim it, and let it boil again very high ;
  5. then put the fiuit into the syrup when they are clear ;
  6. lay them in shallow glasses in which they are to be served;
  7. then put into the syrup a candied orange peel cut into little slices very thin, and lay them about the pippin ;
  8. cover them with syrup and keep them about the pippin.
  9. APRICOTS {Bottled).’ — Press the quantity of ripe apricots you may require through a horse-hair sieve ;
  10. put the pulp into bottles, cork them very close, and tie them over;
  11. place these bottles upright in a large saucepan, with hay between to prevent their touching;
  12. put the saucepan on the fire, and fill it with water.
  13. When the water is near boiling, take it off and let it stand till the bottles are cold ;
  14. then put them in a cellar, without touching each other, until wanted, when they will be found as good to use as fresh fruit.
  15. The apricots may also be preserved whole by the same means.
  16. Apricots in brandy.* — Choose your apricots when quite ripe, let them be free from spots, rub them carefully with a linen cloth to take off the down.
  17. Weigh your fruit, and to each pound put a quarter of a pound of sugar.
  18. Clarify it, and boil it to the degree grand perli, then put in the apricots;
  19. boil them three or four times, takingcare to turn them frequently, that they may take the sugar in all parts.
  20. Take them off' the fire, and put them one by one into glass bottles ;
  21. the syrup being by this time nearly cold, pour the brandy (threerfei/iisefi'ers to each pound) into it by degrees, stirring constantly to mix it well with the syrup.
  22. When thoroughly incorporated, pour it into the bottles, the fruit at first will float ;
  23. but when the brandy and sugar have soaked in they will sink to the bottom ;
  24. they are then fit to eat.

Plating

Cookware for this recipe

  • Large pot
  • Saucepan
  • Chef's knife
  • Vegetable peeler
  • Wooden spoon
  • Spatula
  • Slotted spoon
  • Sieve