Preserved Greengages in Syrup
Ingredients
Directions
Prepare
Boil the sugar and water together for about 10 minutes.
Divide the greengages and remove the stones.
Cook the fruit
Put the fruit into the syrup and let it simmer gently until nearly tender.
Take it off the fire and put it into a large pan.
The next day, boil it again for about 10 minutes with the kernels from the blanched stones.
Pack and store
Put the fruit carefully into jars.
Pour the syrup over the fruit.
When cold, cover the jars so that the air is quite excluded.
Skim the syrup well on both the first and second day of boiling, otherwise it will not be clear.
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
- Greengages (in the method)
- Provide the fruit, which softens in the syrup and holds its shape when simmered gently.
- Sugar (in the method)
- Sweetens the syrup and helps preserve the fruit.
The step that matters
Simmer gently until nearly tender. Hard boiling breaks the skins and bursts the fruit, leaving it mushy. A gentle simmer softens the flesh while keeping the greengages whole.
“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.
You might also like
Fruit Cake129 recipes
Fruit Cookies80 recipes
Fruit Cream36 recipes
Apple Pudding20 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.