Inferior peaches, and those that are not fully ripe, are best preserved in the following manner: Pare and halve them, and take out the stones—lay the peaches in a deep dish, and to each layer of peaches put a layer of brown sugar. Three-quarters of a pound of sugar to a pound of the peaches, is sufficient. Let the peaches remain until the next day—then put them on a moderate fire, without any water, and let them stew slowly about twenty minutes. Peaches preserved in this way, are very nice for puffs.
311. To Preserve Peaches in Brandy.
Procure peaches that are mellow, but not dead ripe—draw a pin round the seam of the peaches, so as to pierce the skin—cover them with French brandy, and let them remain a week—then make a syrup, allowing three-quarters of a pound of brown sugar to a pound of the peaches. Clarify the syrup, then boil the peaches in it. When tender, take them out of the syrup, let it remain till cool, then mix it with the brandy, and turn the whole on to the peaches.
Strain equal quantities of ripe currants and raspberries, to make a syrup to preserve the raspberries in. Dissolve white sugar in the syrup, by a gentle heat, using a pound of sugar to each pound of syrup and raspberries. When the sugar has dissolved, set the syrup where it will boil about ten minutes, then put in the raspberries, and let them boil five minutes. In the course of four or five days, turn the syrup from the raspberries—boil it away, so that there will be just enough of it to cover the berries—turn it on them while hot. Keep them in wide-mouthed bottles, corked and sealed up tight. Preserved raspberries are very nice to flavor ice creams and blanc mange.
Procure cherries that are not quite dead ripe—allow for each pound of cherries a pound of white sugar. Make a rich syrup of the sugar—when it boils, put in the cherries, with the stems on—let them boil till transparent. Keep them in glass jars, or wide-mouthed bottles—cork and seal them tight. If you wish to preserve them without the stones, take those that are very ripe, take out the stones carefully, save the juice. Make a syrup of the juice, white sugar, and very little water, then put in the cherries, and boil them to a thick consistency.
Take the currants when ripe and in their prime—let them remain on the stalks, picking off the bad ones. Make a syrup of sugar, and very little water, allowing a pound of sugar to each pound of currants. Clarify it, then put in the currants, and let them boil a few minutes. In the course of a few days turn the syrup from them, scald it, and turn it back, while hot, on to the currants. Preserved currants, mixed with water, is an excellent drink in fevers. Dried currants are also good for the same purpose, if made into a tea.