Pke Served Greeng-ages in Syrup
Ingredients
Directions
Make the syrup and poach the fruit
Boil the sugar and water together for about 10 minutes.
Divide the greengages, remove the stones, and add the fruit to the syrup.
Let it simmer gently until nearly tender.
Remove from heat and transfer to a large pan.
Boil again
The next day, boil it again for about 10 minutes with the blanched kernels from the stones.
Skim the syrup well on both days of boiling for clarity.
Jar and seal
Carefully place the fruit into jars and pour the syrup over it.
When cold, cover the jars tightly to exclude air.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Greengages
- The main fruit, which softens in the syrup and gives the preserve its flavour.
- Loaf sugar
- Sweetens the fruit and thickens the syrup, helping to preserve the fruit.
The step that matters
Let it simmer gently until nearly tender. Gentle heat softens the fruit evenly. Hard boiling can split the skins and break the fruit apart, leaving it ragged rather than whole in the syrup.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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