Apricots In Brandy Recipe
1 no ingredients
"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
to Drink Recipes
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