Preserved Green Gages

Ingredients

• full-grown green gages
• clarified sugar

Directions

1. Prick the gages with a fork or awl five or six times and place them in water.

2. Simmer the gages gently over a slow fire until tender, checking with a fork.

3. Once tender, transfer them to cold water and let them soak for a day and night.

4. Strain and drain the gages, then place them in an earthen pan.

5. Pour boiling hot clarified sugar over the gages to cover them well.

6. Cover with paper and the next day pour off the syrup and boil it for ten minutes.

7. Pour the syrup back over the gages, cover with paper, and boil the syrup every other day until thickened.

8. If the syrup shrinks, add fresh syrup to keep the gages covered.

9. After boiling the syrup twice, simmer the gages in it for a short time to bring out their green color.

10. For the final boil, simmer the gages in the syrup, then transfer to glazed pots or pans.

11. Cover with paper dipped in brandy, tie down, and store in a dry room.