Suédoise of 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 (12)

for the syrup and initial simmering

four fine, ripe peaches ↝ Peach, raw [Peaches and nectarines]
the third of a pint of water ↝ Water, tap [Tap water]
three ounces of very white sugar ↝ Sugar, NFS [Sugars and honey]

for the marmalade

two pounds more of quite ripe peaches ↝ Peach, raw [Peaches and nectarines]
as much additional sugar in fine powder, as the nature of the fruit may require ↝ Sugar, NFS [Sugars and honey]
the half of a blanched peach-kernel ↝ Peach, raw [Peaches and nectarines]
A little lemon-juice ↝ Lemon juice, raw [Fruits and Fruit Juices]
Italian macaroons, or, in lieu of these, with candied citron, sliced very thin, and cut into leaves

alternative method for initial cooking

Half a pint of water ↝ Water, tap [Tap water]
from five to six ounces of sugar ↝ Sugar, NFS [Sugars and honey]
peaches, if boiled whole in syrup ↝ Peach, raw [Peaches and nectarines]

for marmalade when fruit is scarce

nonsuches

Instructions (19)

Pare and divide four fine, ripe peaches.
Simmer them from five to eight minutes in a syrup made with the third of a pint of water and three ounces of very white sugar, boiled together for fifteen minutes.
Lift them out carefully into a deep dish.
Pour about half the syrup over them.
Into the remaining half throw a couple of pounds more of quite ripe peaches, and boil them to a perfectly smooth dry pulp or marmalade.
Add as much additional sugar in fine powder as the nature of the fruit may require to the marmalade.
Lift the other peaches from the syrup.
Reduce the remaining syrup by very quick boiling, more than half.
Spread a deep layer of the marmalade in a dish.
Arrange the peaches symmetrically round it.
Fill all the spaces between them with the marmalade.
Place the half of a blanched peach-kernel in each peach half.
Pour the reduced syrup equally over the surface.
Form a border round the dish with Italian macaroons, or, in lieu of these, with candied citron, sliced very thin, and cut into leaves with a small paste-cutter.
Add a little lemon-juice with good effect to bring out the flavour of the peaches.

Alternative method for initial cooking

When the fruit is scarce, the marmalade (which ought to be very white) may be made in part, or entirely, with nonsuches.
The better to preserve their form, the peaches are sometimes merely wiped, and then boiled tolerably tender in the syrup before they are pared or split.
Allow half a pint of water, and from five to six ounces of sugar for them.
If any of those used for the marmalade should not be quite ripe, it will be better to pass it through a sieve, when partially done, to prevent its being lumpy.

Original Text

SUÉDOISE OF PEACHES.

Suédoise of Peaches.

Pare and divide four fine, ripe peaches, and let them just simmer from five to eight minutes in a syrup made with the third of a pint of water and three ounces of very white sugar, boiled together for fifteen minutes; lift them out carefully into a deep dish, and pour about half the syrup over them, and into the remaining half throw a couple of pounds more of quite ripe peaches, and boil them to a perfectly smooth dry pulp or marmalade, with as much additional sugar in fine powder, as the nature of the fruit may require. Lift the other peaches from the syrup, and reduce it 489by very quick boiling, more than half. Spread a deep layer of the marmalade in a dish, arrange the peaches symmetrically round it, and fill all the spaces between them with the marmalade; place the half of a blanched peach-kernel in each, pour the reduced syrup equally over the surface, and form a border round the dish with Italian macaroons, or, in lieu of these, with candied citron, sliced very thin, and cut into leaves with a small paste-cutter. A little lemon-juice brings out the flavour of all preparations of peaches, and may be added with good effect to this. When the fruit is scarce, the marmalade (which ought to be very white) may be made in part, or entirely, with nonsuches. The better to preserve their form, the peaches are sometimes merely wiped, and then boiled tolerably tender in the syrup before they are pared or split. Half a pint of water, and from five to six ounces of sugar must then be allowed for them. If any of those used for the marmalade should not be quite ripe, it will be better to pass it through a sieve, when partially done, to prevent its being lumpy.

Large ripe peaches, pared and halved, 4: simmered in syrup, 5 to 8 minutes. Marmalade: peaches (or nonsuches) 2 lbs.; sugar, 1/2 to 3/4 lb.: 3/4 to 1 hour, or more. Strained lemon-juice, 1 tablespoonful. Citron, or macaroons, as needed.

Peaches, if boiled whole in syrup, 15 to 18 minutes.

Obs.—The number of peaches can, at pleasure, be increased to six, and three or four of the halves can be piled above the others in the centre of the dish.

Notes

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