Preserves

My book on Southwest French food wouldn’t be complete without including some of the famous regional recipes for preserving fruits. Most of these recipes involve preserving in alcohol; remember that the fruits must always be completely covered by the liquid. Check your shelf of preserves from time to time to see if any of the fruits inside have swollen up above the liquid line. If they have, add some eau-de-vie or brandy until the fruits are again submerged. (This isn’t necessary with peaches, pears, or prunes preserved in red wine and Armagnac; once these processed jars are opened they must be refrigerated and their contents used.)