Peaches and Apricots in Brandy

Preparation info

    • Difficulty

      Easy

Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

  • About

Method

Take nice smooth peaches not too ripe, put them in a vessel and cover them with weak lye; take them out in two hours, and wipe carefully to get off the down and outside skin, and lay them in cold water. Weigh the fruit, add their weight in sugar, and half a pint of water to each pound of sugar; boil and skim this syrup, put in the peaches; when the syrup is clear of scum, let them boil for twenty minutes or half an hour, then take them out and lay them on dishes to cool. Boil the syrup for an hour longer, or until reduced one-half and quite thick. When cold, put the peaches or apricots in jars, and cover them with equal quantities of the syrup and French brandy. If it is apricots, cook them very gently, or they will come to pieces in the syrup; ten minutes is long enough to stew them before bottling.