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Classic
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page 152
Preserved peaches.
Pick the peaches when only half ripe and put them in a kettle over the fire,
being then covered with cold water. When they feel soft, take them up and place
them on a clean linen. Cut them in two and remove the skin and stones. Next cook
a strong sugar water, using sugar equal to the weight of the pears the juice of
a lemon is added and then the peaches. These are now boiled until they appear
lucid; if the water seems to thick, shake until the heat has passed off and then
add a tablespoonful of brandy. The peaches are put in glass jars for
preservation. If they later on are inclined to rise, boil the water once more
and add more sugar, whereupon the peaches themselves are put in and boiled.
Preserved apricots.
Treat them in the same way as the peaches, but you may leave them unpeeled, if
you so desire. They may sometimes need one more boiling. Be also careful that
they do not rise after being put up.
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