Recipe no. 550 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 245.
Ingredients
- apricots
- kernels
- brandy
- sugar
- cinnamon
- cloves
- mace
Preparation
- Preparing the fruitCut 2 dozen apricots into small pieces.
- Preparing the kernelsCrack the stones of the apricots, take out the kernels, peel and crush them.
- MaceratingPut the kernels and apricots into a jug with 2 litres of brandy, half a kilo of sugar, a little cinnamon, eight cloves and a little mace. Cork the jug well and let infuse a fortnight to 3 weeks, shaking the jug often.
- Filtering and bottlingFilter the ratafia through a straining bag and pour into bottles to keep in a cool place.
Reboul's text
Cut into small pieces 2 dozen apricots, crack the stones to take out the kernels, which you will peel and crush; put them into a jug with the apricots and 2 litres of brandy, half a kilo of sugar, a little cinnamon, eight cloves and a little mace; cork the jug well and let infuse a fortnight to 3 weeks, taking care to shake the jug often. Then filter through a straining bag and put into bottles which you will 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 |
|---|---|
| aubricot | apricots |
| dourgo | jug |
| aigo-ardènt | brandy |
| sucre | sugar |
| enfusa | infuse |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 550, page 245. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.