Apricots in Brandy
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France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 5 ingredients
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
Chef Wood
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- Abricots & 0 Eau-de-vie.
- Choose the quantity wanted of the finest fruit without blemish from espaliers’;
- prick each of them several _ times with the point ¢ of a knife ;
- throw them into water, blanch them, stirring them from time to time ;
- when the fruit begins to soften, take them off quickly and | N 6 put them into fresh water;
- drain and make the syrup.
- For an hundred apricots clarify four pounds of sugar in two pints of water;
- put in the apricots;
- give them a boil, and leave them in the syrup till next day ;
- then drain them, and reduce the syrup to one-half, and let it fall for a moment, so that the fruit may be put in to get a little movement, as it must not boil;
- when cold fill the bottles;
- reduce the syrup, and distribute it in sufficient quantity into them, and fill them up with brandy;
- shake them well to mix, or mix it before it is added to the fruit.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Wooden spoon
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Colander