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Classic
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page 223
after the fruit is out, until it is quite rich and thick. Skim it carefully.
When the apricots are cold and firm, put them in white earthen preserve-jars and
fill up with syrup and brandy, half and half. Tie up with bladder skin.
PEACHES AND APRICOTS IN BRANDY
Take nice smooth peaches not too ripe, put them in a vessel and cover them with
weak lye; take them out in two hours, and wipe carefully to get off the down and
outside skin, and lay them in cold water. Weigh the fruit, add their weight in
sugar, and half a pint of water to each pound of sugar; boil and skim this
syrup, put in the peaches; when the syrup is clear of scum, let them boil for
twenty minutes or half an hour, then take them out and lay them on dishes to
cool. Boil the syrup for an hour longer, or until reduced one-half and quite
thick. When cold, put the peaches or apricots in jars, and cover them with equal
quantities of the syrup and French brandy. If it is apricots, cook them very
gently, or they will come to pieces in the syrup; ten minutes is long enough to
stew them before bottling.
APRICOT AND PEACH WINE
Mash the apricots or peaches in a mortar, remove the stones, and to eight pounds
of the pulp, add one quart of water; let this stand twenty-four hours; then
strain, and to each gallon of the juice, add two pounds of loaf sugar. Let it
ferment, and when perfectly clear, bottle it. Peach wine is very nice, and may
have a few of the kernels added for flavoring, if wished.
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