Recipe no. 518 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 233.
Preparation
- PreparationPeel the peaches, then proceed as for apricot jam (recipe 514).
Reboul's text
Proceed as for apricots, but the peaches must first be peeled.
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 |
|---|---|
| counfituro | jam |
| aubricot | apricots |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 518, page 233. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.