Recipe no. 635 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 272.
Ingredients
- apricot
- almond
- sugar
Preparation
- Cutting and preparing the apricotsChoose apricots barely ripe, cut them in two and arrange in the cans with a few of the blanched kernels found in their pits.
- Covering with syrup and cookingCover with syrup at 28 degrees, solder and give 3 minutes of boiling in a water bath, then finish as for the whole apricots.
Reboul's text
Chosen barely ripe, and cut in two, arrange them in the cans with a few of the kernels found in their pits, these kernels blanched. Cover with syrup at 28 degrees; solder, and give 3 minutes of boiling in a water bath, no more. Finish as above.
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 |
|---|---|
| meseioun | pit |
| sirop | syrup |
| sucre | sugar |
| brasa | solder |
| ban-marìo | water bath |
| boui | boiling |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 635, page 272. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.