Recipe no. 634 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 272.
Ingredients
- apricot
- sugar
- water
Preparation
- Pricking the apricots and filling the cansChoose apricots of medium size, barely ripe, prick with a pin so that the skin does not burst during cooking. Fill litre cans without pressing them too much.
- Covering with syrup and cookingCover with a sugar syrup at 28 degrees, completely cooled, solder, place in a stockpot covered with cold water, bring to the boil and let it boil 5 minutes, then let cool in the water.
Reboul's text
Choose them medium-sized, and prick them with a pin so that the skin does not burst during cooking. They should be barely ripe. Fill litre cans with them without pressing them too much; cover with a sugar syrup at 28 degrees. This syrup must be completely cooled. Once the cans are soldered, placed in a stockpot and covered with cold water, bring this to the boil. Let it boil exactly five minutes and take the stockpot off the heat, to let the cans cool in the water. Then take them out to keep in a cool place.
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 |
|---|---|
| couiesoun | cooking |
| sirop | syrup |
| sucre | sugar |
| oulo | stockpot |
| aigo | water |
| boui | boiling |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 634, page 272. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.