Apricots in Brandy is a traditional British recipe, based on Robert Kemp Philp's recipe of 1859, for a classic method of preserving apricots in sweetened brandy. The full recipe is presented here and I hope you enjoy this classic British version of: Apricots in Brandy.
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This is a classic recipe for a Victorian version of Apricots in Brandy that's derived from Robert Kemp Philp's 1859 volume, The Dictionary of Daily Wants. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
Put apricots whole into a jar that has a close cover, add to them one fourth their weight of sugar, and brandy to that it covers them; lay a piece of thick paper between the fruit and the lid, and close it; set the jar into a saucepan of water over the fire till the brandy becomes hot, but not boiling; let it stand to cool, and close securely.
Modern Redaction
Ingredients:
enough apricots to fill a lidded jar
50g sugar per 100g apricots
brandy
Method:
Weight the apricots then place them, whole, into a lidded jar. Add 50g sugar per 100g fruit then pour in brandy to cover before laying a ring of greaseproof paper on top. Secure the lid (but do not close too tightly).
Place the jar in a pan of water, bring to a boil and continue cooking until brandy is warm (but not boiling). Remove from the pan and set aside to cool before screwing the lid closed.
