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Dessert

Preserved Nectarines

A preserved fruit made by steaming nectarines and cooking them in a sugar syrup.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Preserved Nectarines

Ingredients

Directions

Prepare

  1. Pare, halve, and stone the nectarines, then weigh them.

  2. Steam the nectarines until tender.

Make the syrup and simmer

  1. In a granite pan, combine the sugar with just enough water to dissolve it and bring to a boil.

  2. Add the nectarines to the syrup and boil, gently turning the fruit with a wooden spoon.

  3. Reduce heat and simmer slowly for two hours.

  4. Allow the syrup to cool.

Finish and seal

  1. Reheat the syrup to boiling the next day.

  2. Add the nectarines again.

  3. Heat thoroughly.

  4. Seal.

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.

Explore the science

What each ingredient does

Nectarines
Provide the fruit that softens and holds its shape in the syrup.
Sugar
Sweetens the fruit and helps preserve it by drawing out water.

The step that matters

Reheat the syrup to boiling the next day. Sugar concentration and heat together keep the fruit preserved. Bringing the syrup fully to a boil before returning the nectarines helps ensure the fruit is heated thoroughly and the preserve stays stable.

“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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