Brandy Peaches
A historical recipe from Domestic French Cookery, 4th ed., by Sulpice Barué (1836).
A historical recipe
Domestic French Cookery, 4th ed., by Sulpice Barué (1836). Project Gutenberg eBook #34837.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: preserving or pickling. Check current food-safety guidance before following this.
France
Known as a French recipe, with similar versions prepared across other nations.
- Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.
Ingredients 3 ingredients
- a pound of the best loaf-sugar
- a gill of water
- a glass jar
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.
- Hot sugar. Hot sugar sticks to skin and burns far hotter than boiling water: don't touch or taste it. Keep a bowl of cold water close, and keep children away while it cooks.
Method
Chef Wood
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- Take large yellow free-stone peaches;
- they must not be too ripe.
- Wipe off the down with a flannel, and then prick each peach to the stone with a large pin.
- Put them into a pan, and scald them with boiling water.
- Cover them, and let them rest for a few minutes.
- This is to make them white.
- You may repeat the scalding two or three times.
- Then take them out to drain and dry.
- Allow a pound of the best loaf-sugar to a dozen large peaches.
- Put the sugar into a preserving-kettle (lined with enamel or porcelain), and melt it, allowing to each pound a gill of water, and half the white of an egg.
- Boil the sugar, and skim it till perfectly clear.
- Then put in the peaches, and give them a boil.
- Take them off the fire, and let them set in the syrup till next day.
- The following morning take out the peaches, set the syrup over the fire, and when it has boiled a few minutes put in the peaches, and give them a short boil.
- Then take them out, and let them get cold.
- Boil down the syrup to half its original quantity, but take care that it does not boil long enough to congeal or become thick.
- Put the peaches into a glass jar, and pour the syrup over them.
- Fill up the jar with brandy, and cover it closely.
- Apricots may be done in the same manner.
- Also pears.
- The stems must be left on the pears.
Plating
Cookware for this recipe
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Saucepan
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Slotted spoon
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Colander
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Kettle