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Dessert

Apricot Chips or Peaches

A sweet treat made by cooking apricots or peaches in a sugar syrup until the fruit is dried and preserved.

From an old cookbook · modernised transcription
By Frances Crawford · From a historical cookbook (Internet Archive) · 3 ingredients
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Apricot Chips or Peaches

Ingredients

Directions

Prepare

  1. Take some apricots or peaches and cut them into chips.

  2. Take three quarters of a pound of sugar to a pound of fruit; sift the sugar.

Cook the fruit

  1. Put the sugar and the apricots into a pre-serving pan and put it on the fire until the sugar is melted.

  2. Turn them constantly, but do not let them boil.

  3. Warm the fruit in the syrup every day until the syrup is fully absorbed.

Dry and store

  1. Dry the fruit for use, and put them in jars or glasses.

By Frances Crawford. Recipe from a historical cookbook (Internet Archive).

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
Forms a syrup that the fruit absorbs, giving sweetness and preserving the chips.
Apricots (in the method)
Provide the fruit that becomes the chips, with flavor and body.

The step that matters

Do not let the fruit boil. Boiling the fruit in the sugar syrup can break it down and make the chips tough or ragged. Turning them constantly and keeping the heat gentle lets the sugar dissolve and soak in evenly.

“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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