| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits |
French |
Alcohol, Desserts, Fruits |
2 |
Servings |
INGREDIENTS
INSTRUCTIONS
"Take freshly gathered Apricots not too ripe; to Half their Weight of
loaf Sugar, add as much Water as will cover the Fruit; boil and skim
it: then put in the Apricots, and let them remain five or six Minutes;
take them up without Syruup, and ;ay them on Dishes to cool; boil the
Syrup till reduced one Half; when the Apricots are cold, put them in
Bottles, and cover them with equal Quantities of syrup and French
Brandy. If the Apricots be clingstone, they will require more
scalding." Source: Mrs. Mary Randolph's Virginia Housewife, 1831
Posted on Cooking Echo by Karl Lembke on 12-26-92 MM by Cathy Svitek
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