Preserved Apricots for Tarts or Desserts

The Art of Cookery Made Easy and Refined · Mollard, John · 1802
Source
The Art of Cookery Made Easy and Refined
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (7)
Instructions (13)
  1. Cut ripe apricots in halves.
  2. Blanch the kernels and add them to the fruit.
  3. Have ready clarified sugar boiling hot.
  4. Put the apricots into the hot sugar and let them stand till cold.
  5. Boil the syrup again, add the apricots as before.
  6. When they are cold put the halves into small pots or glasses.
  7. If the syrup is too thin, boil it again.
  8. When the syrup is cold put it to the fruit.
  9. Cover the fruit with paper dipped in brandy.
Alternative preparation for dried fruit
  1. Green gages may be done whole in the same manner, or green gooseberries with the seeds taken out.
  2. These fruits may be served up with the syrup.
  3. Alternatively, they may be dried on tin plates in a moderately heated oven.
  4. When almost cold, put sifted sugar over the dried fruit.
Original Text
Preserved Apricots for Tarts or Desserts. Cut ripe apricots in halves, blanch the kernels and add them to the fruit. Have ready clarified sugar boiling hot, put the apricots into it, and let them[212] stand till cold. Then boil the syrup again, add the apricots as before, and when they are cold put the halves into small pots or glasses, and if the syrup is too thin boil it again, and when it is cold put it to the fruit, and cover it with paper dipped in brandy. N. B. Green gages may be done whole in the same manner, or green gooseberries with the seeds taken out. These fruits may be served up with the syrup; or they may be dried on tin plates, in a moderately heated oven, and when almost cold put sifted sugar over.
Notes
—