Title: Preserved Peaches - England, 1747
Categories: Dessert Preserve Fruit English
Yield: 1 Batch

6	md	Peaches
6		Cloves
2	c	;(3/4 pint) water
1 1/2	c	(3/4 lb) sugar
1		Two-Inch piece cinnamon stick
1/4	ts	Ground mace
3/4	c	(1/2 pint) brandy

: Drop the peaches in boiling water for 2 to 5 minutes. Drain and peel. Stick a clove in each one. Combine the water, sugar, cinnamon and mace in a saucepan; bring to the boil and cook until the sugar has dissolved. Add the peaches and cook for 5 to 10 minutes or until tender. Place the peaches in a wide-mouthed jar; stir the brandy into the syrup and pour over the fruit. Leave to cool.

: Cover and leave to stand in a cold place for about 3 days before using.

: No original text given. _The Art of Cookery Made Plain and Easy_, Hannah Glasse, 1747. Updated in _Seven Centuries of English Cooking_, Maxime de la Falaise, 1973. Grove Press. ISBN 0-8021-3296-0. Typos by Jeff Pruett.

From: Jeff Pruett Date: 11-19-97 (21:15) The Once And Future Legend (1) Cooking

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