Peaches, to preserve

Ingredients

• One pound of white clings, yellow peaches make the most transparent
• One pound of sugar
• Half-pint of water
• Egg

Directions

1. Peel white clings and weigh them.
2. Per one pound of fruit, add one pound of sugar and half a pint of water.
3. Put the syrup to boil, clarify it with an egg and as it boils, remove the scum.
4. Keep the peaches in cold water while the syrup is boiling.
5. When the syrup is clear, add the peaches.
6. Let peaches boil for half an hour.
7. Remove peaches and place in a dish for two hours.
8. After two hours, place peaches back into the syrup until they are clear. At this step, they are done.
9. Place peaches in a jar and pour syrup over them. 
10. Seal up for future use.

Source — La Cuisine Creole
Prepared by Leslie McLemore
Louisiana Anthology
March 13, 2020