Name: Apricots in Brandy
Cuisine: American Southern
Ingredients: 1 quantity apricots; 0.5 weight of fruit loaf sugar; undefined to cover fruit water; undefined to syrup French brandy

Original Recipe

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 syrup, and lay 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 cling-stones, they will require more scalding.

1 quantity apricots
0.5 weight of fruit loaf sugar
to cover fruit water (enough)
to syrup French brandy (equal)

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Large pot or preserving kettle

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Bottles for preserving

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Wooden spoon

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1

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 syrup, and lay 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.
2

If the apricots be cling-stones, they will require more scalding.

Apricots in Brandy

Original Recipe

Ingredients

Required Gear

Instructions