1573. INGREDIENTS.—To every lb. of fruit weighed before being stoned, allow 1/4 lb. of finely-pounded loaf sugar; brandy.
Mode.—Let the fruit be gathered in dry weather; wipe and weigh it, and remove the stones as carefully as possible, without injuring the peaches much. Put them into a jar, sprinkle amongst them pounded loaf sugar in the above proportion, and pour brandy over the fruit. Cover the jar down closely, place it in a saucepan of boiling water over the fire, and bring the brandy to the simmering-point, but do not allow it to boil. Take the fruit out carefully, without breaking it; put it into small jars, pour over it the brandy, and, when cold, exclude the air by covering the jars with bladders, or tissue-paper brushed over on both sides with the white of an egg. Apricots may be done in the same manner, and, if properly prepared, will be found delicious.
Time.—From 10 to 20 minutes to bring the brandy to the simmering-point.
Seasonable in August and September.
BAKED PEARS.
1574. INGREDIENTS.—12 pears, the rind of 1 lemon, 6 cloves, 10 whole allspice; to every pint of water allow 1/2 lb. of loaf sugar.
Mode.—Pare and cut the pears into halves, and, should they be very large, into quarters; leave the stalks on, and carefully remove the cores. Place them in a clean baking-jar, with a closely-fitting lid; add to them the lemon-rind cut in strips, the juice of 1/2 lemon, the cloves, pounded allspice, and sufficient water just to cover the whole, with sugar in the above proportion. Cover the jar down closely, put it into a very cool oven, and bake the pears from 5 to 6 hours, but be very careful that the oven is not too hot. To improve the colour of the fruit, a few drops of prepared cochineal may be added; but this will not be found necessary if the pears are very gently baked.
Time.—Large pears, 5 to 6 hours, in a very slow oven.
Average cost, 1d. to 2d. each.
Sufficient for 7 or 8 persons.