Stewed Peaches

Modern cookery for private families · Acton, Eliza · 1845
Source
Modern cookery for private families
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (5)
For the syrup
For the peaches
Instructions (5)
  1. If the fruit is not perfectly ripe, throw it into boiling water and keep it just simmering until the skin can be easily stripped off.
  2. Have ready half a pound of fine sugar boiled to a light syrup with three-quarters of a pint of water.
  3. Throw in the peaches, let them stew softly until quite tender, and turn them often that they may be equally done.
  4. After they are dished, add a little strained lemon-juice to the syrup, and reduce it by a few minutes’ very quick boiling.
  5. Alternatively, the fruit can be pared, divided, and stoned, then gently stewed until it is tender.
Original Text
ANOTHER RECEIPT FOR STEWED PEACHES. Should the fruit be not perfectly ripe, throw it into boiling water and keep it just simmering, until the skin can be easily stripped off. Have ready half a pound of fine sugar boiled to a light syrup with three-quarters of a pint of water; throw in the peaches, let them stew softly until quite tender, and turn them often that they may be equally done; after they are dished, add a little strained lemon-juice to the syrup, and reduce it by a few minutes’ very quick boiling. The fruit is sometimes pared, divided, and stoned, then gently stewed until it is tender. Sugar, 8 oz.; water, 3/4 pint: 10 to 12 minutes. Peaches, 6 or 7; lemon-juice, 1 large teaspoonful.
Notes
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