Conserved Peaches or Pears
Ingredients
Directions
Prepare and cook
Take ripe peaches or pears and peel them.
Prepare a syrup of one pound of sugar to four parts of fruit.
Boil the fruit in the syrup for about half an hour.
Dry and pack
Spread the fruit on dishes and dry it in the hot sun.
When dry, roll the fruit in sugar and pack in jars.
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. See the original page.
Explore the science
What each ingredient does
- Sugar
- Draws water out of the fruit and preserves it, while adding sweetness to the syrup and coating.
- Peaches or pears (in the method)
- Form the bulk of the preserve and supply the main flavor and soft texture after cooking.
The step that matters
Dry the fruit fully before rolling and packing. Sugar preserves by pulling moisture out of the fruit. If the fruit is still damp when rolled and packed, the extra water can dilute the sugar's effect and allow spoilage in the jars.
“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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