Apricots in Brandy

Title:
Apricots in Brandy

Yield:
2 Servings

Categories:
Fruits,
Desserts,
Alcohol




Ingredients:





          -Virginia Housewife, 1831






  "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