§ XXXVII Peaches and Nectarines. (Pêches, Brugnons.)
The grosse mignonne and the calande are the two kinds of peach which unite the most flavour and perfume. For want of these, I take the best I can meet with.
I gather the nectarine (brugnon) more ripe than the peach, because it supports the heat better: and on the other hand, I leave the skin on it in order to preserve it. Moreover, the same process is observed as in preserving the nectarine, the peach, and the apricot; in every instance watching the water-bath closely, as I do in preserving the bunches of currants.
← Back to The Art of Preserving All Kinds of Animal and Vegetable Substances