Apricots In Brandy by brianjwood

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Apricots In Brandy
Submitted by brianjwood on August 12, 2002 at 11:21 am

DESCRIPTION
Apricots In Brandy

SUMMARY
Yield 0 File under Family / Ethnic / Regional

INSTRUCTIONS
---------- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) http://www.AccuChef.com

Title: Apricots In Brandy
Categories: Fruits
Yield: 2 Servings

-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 Syrup, and lay 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

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