Apricots in Brandy

Preparation info

    • Difficulty


Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

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Peaches and apricots are brandied the same way. Gather them as fresh as possible. Apricots should be taken from the tree as soon as ripe, as they soften so rapidly. Rub each one with a coarse towel, but do not peel it. Make a syrup of half the weight of the fruit in sugar, and just water enough to dissolve it. When the syrup is prepared and hot, put in the apricots, let them simmer until tender; then take the fruit out, and place it on dishes, then expose them to the sun, or in a warm oven to dry and harden. Boil the syrup again, after the fruit is out, until it is quite rich and thick. Skim it carefully. When the apricots are cold and firm, put them in white earthen preserve-jars and fill up with syrup and brandy, half and half. Tie up with bladder skin.