Fruits In Brandy
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 11 ingredients
Possible health benefits
General information, not medical advice.
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Syrup
Source of iron · 3.6 mg per 100 g, 26% of the reference intake per 100 g
- Iron contributes to normal cognitive function.
- Iron contributes to normal energy-yielding metabolism.
- Iron contributes to normal formation of red blood cells and haemoglobin.
4 more authorised claims
- Iron contributes to normal oxygen transport in the body.
- Iron contributes to the normal function of the immune system.
- Iron contributes to the reduction of tiredness and fatigue.
- Iron has a role in the process of cell division.
Iron is a mineral that the body needs for growth and development. Your body uses iron to make hemoglobin, a protein in red blood cells that carries oxygen from the lungs to all parts of the body, and myoglobin, a protein that provides oxygen to muscles. NIH fact sheet
Nutrients per 100 g of “Syrup, Cane”, USDA FoodData Central.
Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).
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.
- 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 » !Eau de Vie-—Apricots in Brandy.
- Choose some fine apricots, not quite ripe, rub off the down with a cloth, and prick them through with a large pin;
- put them into boiling water a moment, then take them out, drain, and dry them: this’ is called blanching them.
- ' For five and twenty apricots you should clarify about 2 pound of'sugar ina pint of water.
- Then put the apricots into it, and, when they have boiled up, take them off the fire, and leave them in the sirup till the following day, when they should be strained again.
- Boil the sugar up again several times, again put in the apricots, let them simmer a little, and then take them off.
- When cold, put them into large bottles, adding the sirup, reduced as much as possible, but taking great care that it does not become candied.
- Fill your bottles up with brandy, and cork them tight) If you are obliged ‘to use ripe apricots, it will be unnecessary to blanch them.
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- | 1010.
- | Ratafia d’Abricots.— Ratajia of Apricots: Cut a quarter of a pound of apricots in small pieces, and, .
- having broken the stones, take out the kernels, peel and bruise;
- them, and put them into a jar with the apricots and a quart of brandy, half a pound of sugar, a little cinnamon, eight cloves, and a very little: mace: close the jar tight, and let them infuse ' fifteen days, or three weeks, shaking the jar often;
- then.strain, through a filtering bag, and bottle off.
- _ Péches & l’Eau de Vie.—Peaches in Brandy.
- They are prepared exactly in the same manner as apricots, only requiring more care in handling, as they are very easily bruised.
- Proportion the sugar to the quantity of fruit you ~ .
- _intend preserving, according to the directions given for “apricots.
- , 1012.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Vegetable peeler
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Sieve
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Colander