Recipe no. 559 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 247.
Ingredients
- peaches
- water
- sugar
- brandy
Preparation
- Preparing the peachesTake 2 dozen fine peaches that are not too ripe, wipe off the down and prick them with a pin down to the stone.
- Blanching and coolingBlanch them a few minutes in boiling water and then throw them into cold water to drain. Place them afterward in a glass jar.
- Preparing the syrupPut 500 grams of sugar into a basin, moisten with 2 glasses of water, let melt and then bring to a boil.
- Adding the brandy and storingTake off the heat, add a litre of brandy, pour over the peaches and cork once fully cold to store in a dry place.
Reboul's text
Take 2 dozen fine peaches that are not too ripe, wipe off the down and prick them with a pin down to the stone. Blanch them a few minutes in boiling water and then throw them into cold water to drain; then place them in a glass jar.
Put 500 grams of sugar into a basin, moisten with 2 glasses of water, let melt and then bring to a boil. Take off the heat, add a litre of brandy, pour over the peaches and cork once fully cold to store in a dry 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 |
|---|---|
| aigo-ardènt | brandy |
| sucre | sugar |
| blanqueja | blanch |
| sirop | syrup |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 559, page 247. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.