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Common Plums for Tarts

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United Kingdom

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

Ingredients 6 ingredients

  1. a pound of sugar
  2. Brandy
  3. seven pounds of raw sugar
  4. Peaches
  5. Plums
  6. Water

Cook safely

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

  • Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
  • 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.

Method

  1. Put the plums into a narrow-mouthed stone, jar ;
  2. to every twelve pounds of fruit take seven pounds of raw sugar, and strew it amongst them a» they are put in the jar : tie up the mouth of it very close with several folds of paper : put it into a slow oven, and let it stand until the sugar has thoroughly penetrated into the fruit.
  3. Peaches .
  4. Put the peaches into scalding water, but do not let them boil : then take them out, and put them into, cold water ;
  5. when taken out ol it, dry them between the folds of a cloth, and prick them with a pin.
  6. To every dozen clarify a pound of sugar ;
  7. put them into a closemouthed jar ;
  8. and, when the syrup is cold, pour it over them ;
  9. fill up the jar with brandy, and tie it with bladder and leather.

Plating

Cookware for this recipe

  • Saucepan