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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 6 ingredients

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

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, hut not cored, cut them into slices ;
  2. take their equal weight of loaf sugar;
  3. put to the sugar a sufficient quantity of water;
  4. let the sugar dissolve, skim it, and let it boil again very high ;
  5. then put the fruit into the syrup when it is clear ;
  6. lay them in shallow glasses, in which they are to he served ;
  7. then put into the syrup a candied orange-peel cut into little slices very thin, lay them about the pippins, and cover them with syrup.
  8. APRICOTS {Bottled)*— Press the quantity of ripe apricots you may require through a horsehair sieve ;
  9. put the pulp into bottles, cork them very close, and tie them over ;
  10. place these bottles upright in a large saucepan, with hay between to prevent their touching;
  11. put the saucepan on the fire, and fill it with water.
  12. When the water is near boiling, take it off and let it stand till the bottles are cold ;
  13. then put them in a cellar, without touching each other, until wanted, when they will he found as good to use as fresh fruit.
  14. The apricots may also he preserved whole by the same means.
  15. 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.
  16. Weigh your fruit, and to each pound put a quarter of a pound of sugar.
  17. Clarify it, and boil it to the degree grand perl6, then put in the apricots: boil them three or four times, taking care to turn them frequently, that they may take the sugar in all parts.
  18. Take them off the fire, and put them one by one into glass bottles ;
  19. the syrup being by this time nearly cold, pour the brandy (three demisetiers to each pound) into it by degrees, stirring constantly to mix it well ■with the syrup.
  20. When thoroughly incorporated, pour it into the bottles, the fruit at first will float ;
  21. but when the brandy nnd sugar have sonked in, they will sink to the bottom ;
  22. 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