Preserved syrup apricots for entremets or marmelades
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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 3 ingredients
Method
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- Proceed as above, but with sugared syrup at the proportion of 1/2 lb.
- per 1 3/4 pint water.
- Cook and let the syrup get cold before pouring it over the fruits.
- Preserved syrup peaches.
- — Proceed as for syrup apricots;
- with not too matured peaches, give 30 minutes ebullition per 1 3/4 pint and 20 minutes per 7/8 pint.
- Entire peaches can be preserved, but a greater quantity cannot be put in the boxes.