Preserved Greengages in Syrup
Ingredients
Directions
Make the syrup and cook the fruit
Boil the sugar and water together for about 10 minutes.
Remove the stones from the greengages and add the fruit to the syrup.
Simmer gently until the greengages are nearly tender.
Skim the syrup well on both days to ensure clarity.
Rest and reboil
Remove from heat and let it cool in a large pan.
The next day, boil the mixture again for about 10 minutes with the blanched kernels.
Jar and seal
Carefully place the fruit into jars and pour the syrup over it.
Once cool, cover the jars tightly to exclude air.
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
- Greengages
- Provide the fruit that holds its shape and flavour through the long, gentle cooking.
- Loaf sugar
- Makes the syrup that sweetens the fruit and helps preserve it.
- Greengage kernels
- Add a subtle nutty aroma to the syrup during the second boil.
The step that matters
Simmer gently until the greengages are nearly tender. Gentle heat lets the sugar syrup penetrate the fruit slowly, so the greengages stay whole and hold their shape. Vigorous boiling tends to split the skins and break the fruit into mush.
“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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