Peaches—Stewed

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 12 days ago
Not a recipe
No
Ingredients (4)
Instructions (4)
  1. Divide in half and store as many peaches as the dish requires; peel them and put them inside uppermost in a stewpan with a syrup prepared from peel and kernels; let them stew gently till sufficiently soft,butnot long enough to break them.
  2. Take them carefully out, keeping the inside uppermost; pile them like saucers on a dish, and put then blanched kernels on them or put a cherry-coloured ratafia drop where the stone was.
  3. Boil and skim the syrup again if necessary to make it clear, and serve it with the peaches.
  4. The peaches must be cooked less than for a preserve.
Original Text
Peaches—Stewed. Divide in half and store as many peaches as the dish requires; peel them and put them inside uppermost in a stewpan with a syrup prepared from peel and kernels; let them stew gently till sufficiently soft,butnot long enough to break them. Take them carefully out, keeping the inside uppermost; pile them like saucers on a dish, and put then blanched kernels on them or put a cherry-coloured ratafia drop where the stone was. Boil and skim the syrup again if necessary to make it clear, and serve it with the peaches. The peaches must be cooked less than for a preserve.
Notes
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