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Dessert

Nectarines, Preserved

Preserves nectarines in a sugar syrup.

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

Ingredients

Directions

Prepare the fruit

  1. Divide the nectarines in half and remove the stones.

  2. In a pot, combine sugar and water to make a strong syrup.

  3. Add the nectarines to the syrup and boil until they absorb the sugar.

  4. Carefully transfer the nectarines to a pan.

Preserve

  1. The next day, boil the nectarines again for a few minutes.

  2. Place the nectarines into jars.

  3. Boil the syrup quickly for 5 minutes and pour it over the fruit.

  4. Once cool, cover the jars to preserve.

  5. Skim the syrup and preserve for clarity.

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

Sugar
Sweetens the fruit and, at high concentration, helps preserve it by drawing out water.
Nectarines
The fruit being preserved; it absorbs the syrup and becomes soft and sweet.

The step that matters

Boiling the nectarines in the syrup until they absorb the sugar. Sugar at high concentration draws water out of the fruit and prevents spoilage microbes from growing. If the syrup is too weak or the fruit is not held long enough to take it up, the fruit may spoil.

“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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