Apricots Preserved Whole

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909
Source
The Cookery Book of Lady Clark of Tillypronie
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (4)
Instructions (11)
  1. Open the apricots at the side with a pen-knife, and thrust out the stone.
  2. Peel them, and as each is peeled, throw powdered sugar over it.
  3. Have more powdered sugar in a pan, and boil it to candy height.
  4. Add the apricots and give them a boil, but take the greatest care that they do not break.
  5. Take off the pan, and take the apricots out.
  6. Let the syrup stand till it is almost cold.
  7. Add the fruit; cover it with white paper, and put it on a slow fire to simmer a little longer.
  8. Repeat this three or four times, letting the syrup be almost cold each time, before putting it again on the fire.
  9. The apricots should simmer gently till they become quite transparent.
  10. Blanch their kernels, put them in at the last, boiling, and pot them with the fruit.
To keep the syrup from becoming thin
  1. If in the course of a few weeks the syrup should become thin, give it a boil up.
Original Text
Apricots Preserved Whole. For “Mismash,” the Eastern name for apricots preserved whole, use the finest French apricots from Covent Garden; open them at the side with a pen-knife, and thrust out the stone; peel them, and as each is peeled, throw powdered sugar over it. Have more powdered sugar in a pan, and boil it to candy height; then add the apricots and give them a boil, but take the greatest care that they do not break. Take off the pan, and take the apricots out. Let the syrup stand till it is almost cold. Then add the fruit; cover it with white paper, and put it on a slow fire to simmer a little longer; repeat this three or four times, letting the syrup be almost cold each time, before putting it again on the fire. The apricots should simmer gently till they become quite transparent; blanch their kernels, put them in at the last, boiling, and pot them with the fruit. If in the course of a few weeks the syrup should become thin, give it a boil up.
Notes
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