Recipe no. 560 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 248.
Ingredients
- apricots
- water
- sugar
- brandy
Preparation
- Precooking the apricotsTake 2 kg of fine apricots not too ripe, put them into a basin covered with cold water, set them on the heat and, as soon as the boil sets in, take them out to put them into an earthenware dish filled with cold water.
- Preparing the syrup and cookingPut 500 grams of sugar into a basin, moisten with 2 glasses of water, let melt, then boil until 38 degrees; throw the apricots in and boil 4 to 5 minutes, then take off the heat.
- Draining and bottlingTake the apricots out onto a sieve to arrange them afterward in a jar; add a litre of brandy to the syrup and pour it over the fruit. Cork only once fully cold.
Reboul's text
Take 2 kilos of fine apricots not too ripe, put them into a basin covered with cold water, set them on the heat and, as soon as the boil sets in, take them out to put them into an earthenware dish filled with cold water.
Put 500 grams of sugar into a basin, moisten with 2 glasses of water, let melt, then boil until 38 degrees; throw the apricots in, boil 4 to 5 minutes, then take off the heat. Take the apricots out onto a sieve to arrange them afterward in a jar; add a litre of brandy to the syrup and pour it over the fruit. Do not cork until fully cold.
Small Provençal glossary for this recipe
Reboul writes in French: no Provençal word appears in this recipe, apart from the dish's name itself. The table below gives the Provençal equivalents of the words used, in mistralian spelling, translated by Lingua Nostra. Each form is attested in our Provençal-English dictionary; click to open the entry.
| Provençal | English |
|---|---|
| aubricot | apricots |
| aigo-ardènt | brandy |
| sucre | sugar |
| sirop | syrup |
| boui | boiling |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 560, page 248. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.