Peaches, Compote of (another way).
— Pare, halve, and stone half a dozen ripe
peaches, and simmer until they are soft enough
to be pierced by a needle, in a syrup, made by
boiling a quarter of a pound of sugar in half a
pint of water for a quarter of an hour. When
done enough, put them into a dish, and pour
half the syrup over them. Throw into the other
half of the syrup two poimds of ripe peaches,
which have been pared, cored, and sliced ; add
four ounces of sugar and a table-spoonful of
strained lemon- juice, and simmer the fruit,
stirring it constantly, until it is reduced to a
firm, smooth, dry pulp. Spread half of this in
a smooth layer at the bottom of a glass dish,
pile the stewed peaches in the centre, fill the
spaces between them with the remainder of the
marmalade ; then reduce the half of the syrup
which was first taken out until it is quite thick,
and pour it upon the fruit. Garnish the dish
^vith macaroons, blanch and slice the kernels,
and strew them equally over the surface. Time
to prepare, one hour or more. Probable cost,
3s. or 43. Sufficient for six or eight persons.
Peaches, Plane of; or Peaches in
a Raised. Crust. — Make three-quarters of a
pound of good short crust, and roll it out until it
is half an inch thick. Butter well the inside of
a mould, and line it with the crust, pressing the
crust so that it may take the form of the mould.
Pinch the part that rises above the mould with
the pincers, fill the case with flour, and bake
in a moderate oven. When the crust is firm,
remove the flour, carefully take the case out of
the mould, and put it into the oven a few
minutes longer to dry. Divide a dozen peaches
into halves, boU them until tender in a syrup
made of six ounces of loaf sugar and half a
pint of water. When they are sufficiently
cooked, lift them out one by one, and put them
into the case. Boil the sjTup a few minutes
longer, add a table-spoonful of lemon- juice,
colour with a little cochineal, let it cool, then
pour it over the fruit. A few of the kernels,
blanched and quartered, may be introduced,
if liked. Time, about one hour to bake the
flanc; twenty minutes to prepare the fruit.
Probable cost, 2s. 6d. Sufficient for five or six
persons.
Peaches, Pickled. — Take a dozen sound
peaches which have been gathered before they
are fully ripe. Rub them well with a soft cloth,
and put them into a brine made by boiling a
pound of salt in three quarts of water✪ Peaches, Pickled for one
minute. Skim the liquid carefully, pour it,
when cold, over the peaches, put a thin board
on the top to keep them under the water, and
let them remain for three days. At the end of
that time lift them out carefully, put them into
a large earthenware jar, and pour over them a
34
Page 1118 · 2 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Peaches, Compote of (another way). — Pare, halve, and stone half a dozen ripe peaches, and simmer until they are soft enough to be pierced by a needle, in a syrup, made by boiling a quarter of a pound of sugar in half a pint of water for a quarter of an hour. When done enough, put them into a dish, and pour half the syrup over them. Throw into the other half of the syrup two pounds of ripe peaches, which have been pared, cored, and sliced ; add four ounces of sugar and a table-spoonful of strained lemon- juice, and simmer the fruit, stirring it constantly, until it is reduced to a firm, smooth, dry pulp. Spread half of this in a smooth layer at the bottom of a glass dish, pile the stewed peaches in the centre, fill the spaces between them with the remainder of the marmalade ; then reduce the half of the syrup which was first taken out until it is quite thick, and pour it upon the fruit. Garnish the dish with macaroons, blanch and slice the kernels, and strew them equally over the surface. Time to prepare, one hour or more. Probable cost, 3s. or 43. Sufficient for six or eight persons.
Peaches, Flan of; or Peaches in a Raised Crust. — Make three-quarters of a pound of good short crust, and roll it out until it is half an inch thick. Butter well the inside of a mould, and line it with the crust, pressing the crust so that it may take the form of the mould. Pinch the part that rises above the mould with the pincers, fill the case with flour, and bake in a moderate oven. When the crust is firm, remove the flour, carefully take the case out of the mould, and put it into the oven a few minutes longer to dry. Divide a dozen peaches into halves, boU them until tender in a syrup made of six ounces of loaf sugar and half a pint of water. When they are sufficiently cooked, lift them out one by one, and put them into the case. Boil the sjTup a few minutes longer, add a table-spoonful of lemon- juice, colour with a little cochineal, let it cool, then pour it over the fruit. A few of the kernels, blanched and quartered, may be introduced, if liked. Time, about one hour to bake the flan; twenty minutes to prepare the fruit. Probable cost, 2s. 6d. Sufficient for five or six persons.
Peaches, Pickled. — Take a dozen sound peaches which have been gathered before they are fully ripe. Rub them well with a soft cloth, and put them into a brine made by boiling a pound of salt in three quarts of water for one minute. Skim the liquid carefully, pour it, when cold, over the peaches, put a thin board on the top to keep them under the water, and let them remain for three days. At the end of that time lift them out carefully, put them into a large earthenware jar, and pour over them a
Records on this page
Peaches, PickledPickled Peaches