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Fruits In Brandy

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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 9 ingredients

  1. three ounces of aniseed
  2. a pound of sugar
  3. two pounds of su gar
  4. a pound of rose leaves
  5. three pints of brandy
  6. Cinnamon
  7. a quart of aniseed ratafia
  8. a pint of warm water
  9. a pint of water

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. Ratafia d’Anis.
  2. — Ratafia of Aniseed.
  3. To make a quart of aniseed ratafia, boil two pounds of su gar in a preserving pan with half a pint of water, till the sugar is well skimmed and clear ;
  4. then boil half a pint of water, and put into it three ounces of aniseed ;
  5. let it infuse a quarter of an hour, and add to it the sugar, with three pints of brandy ;
  6. stir the whole together, and put it into a jar, stop it close, and let it infuse in the sun three weeks ;
  7. then strain through a napkin or filtering cloth, and bottle for use.
  8. Ratafia d’Huile de Roses.
  9. — Ratafia of Oil of Roses.
  10. Take a quarter of a pound of rose leaves ;
  11. pick them to pieces, taking care not to leave any of the green part, and infuse them in a pint of warm water for two days ;
  12. then strain them through a cloth, pressing it well, in order to extract all the liquor;
  13. take as much brandy as you have of the infusion, and add to each pint half a pound of sugar ;
  14. season the whole with a little coriander seed and cinnamon ;
  15. let it infuse fifteen days, strain through a filtering bag, and bottle.

Plating

Cookware for this recipe

  • Saucepan
  • Chef's knife
  • Wooden spoon
  • Sieve