To Preserve Nectarines
Ingredients
Directions
Prepare the syrup
Split the nectarines and remove the stones.
Place the nectarines in clarified sugar until well coated.
Skim the syrup, cover the nectarines with paper, and let sit overnight.
Add more sugar to the syrup and boil until it flows.
Cook and dry
Add the nectarines to the syrup, boil them well, skim, and cover.
Let them sit on a stove overnight.
The next day, remove the nectarines from the syrup and drain them.
Place the nectarines separately and dust with sugar.
The following day, dry them on a stove or in a cool oven.
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 is softened, flavoured and preserved by the sugar.
- Clarified sugar
- Draws out moisture and preserves the fruit, while sweetening it and building a syrup.
- Additional sugar for dusting
- Forms a dry sugar coating on the drained fruit, adding sweetness and limiting stickiness.
The step that matters
Boiling the nectarines in the syrup. Boiling must be thorough so the syrup concentrates and the fruit is properly preserved. Under-boiling or skipping the overnight rest leaves the fruit less stable and more prone to spoiling.
“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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