(3680). Preserved Limes (Limons Confits)

Remove the cores from the limes with a quarter-inch tin tube and leave them to soak in a pailful of water, adding a heavy handful of salt; let them remain four hours in this, then drain and throw them into a large basin of boiling water to blanch. As soon as soft take them up one by one and put into a pailful of cold water to refresh, changing it at frequent intervals. To have them turn green again, put ten quarts of water in an untinned copper pan, add two heaping handfuls of kitchen salt, half a pint of vinegar and a few handfuls of spinach; stand this vessel on the fire and boil for a few moments; drain the limes from their water and throw them into this while still in the act of boiling, allowing them to boil up several times. Take the basin from the fire and leave the fruits therein for three or four hours; they should now have assumed their natural color. Drain and plunge them into a pailful of cold water for twelve hours, changing it frequently during this time. Prepare a fifteen-degree syrup. As soon as it boils drain the limes and throw them into this, boil up once, then transfer the whole to vessels and leave in a cool place for twelve hours.

The following day pour off the syrup and cook it to sixteen degrees, throw it once more over the fruits, leaving it for twelve hours; drain the syrup again, boil until it reaches twenty degrees, then pour it over the limes and leave for twelve hours longer, repeating the process every twelve hours until the syrup reaches thirty-two degrees, then pour it back into the basin and as soon as it begins to boil throw in the limes and boil up once. Transfer them immediately to their respective stone jars, cool and close hermetically.

(3681). Preserved Orange Or Lemon Peel (E'Corces D'Oranges Ou De Citrons Confites)

Cut some oranges or lemons in four, remove the pulp and put the peels in a basin with water; blanch thoroughly. When they are soft to the touch take from the fire, drain and put them in a panful of cold water; leave to soak for twenty-four hours, changing the liquid from time to time, or, if possible, stand the pan under the faucet and let the water run over continuously, then drain. Range the peels in a vessel, cover with a boiling syrup at fifteen degrees and leave them in for twelve hours; at the expiration of that time drain off the syrup, boil it up to eighteen degrees, then pour it again over the peels, leaving them steep for ten or twelve hours. Repeal this operation six or seven times, gradually increasing the strength of the syrup until it reaches thirty-two degrees. The last time prepare a fresh thirty-two degree syrup. Drain the fruits from the syrup they are in and put them into this fresh one that is in the act of boiling; boil up once; remove from the fire and lay them in stone pots, covering with this last syrup; close hermetically when quite cold.

(3682). Whole Peaches, Preserved - Large (Grosses Peches Entieres Confites)

The Brothers Carresa, of Nice. France, prepare boxes of preserved peaches, each one containing only four, but of extraordinary size; in the boxes are also leaves, blanched with acid; they can be arranged so exquisitely that they easily pass for fine fresh ones. Drain off the peaches one by one, wipe dry on a fine cloth, then tint their surfaces with powdered carmine dissolved in water and pounded with the finger. This first layer should only be slightly tinted, then begin again on each side of the parting division, spreading the color over well with the finger so as to represent the bright shades of a fresh peach. As soon as they are tinted place them on a dish and cover entirely with clear jelly, applying it with a brush. First dress three of these peaches in a preserve dish and lay the fourth one on top of the under triangle; surround with a few peach leaves and pour some thick syrup into the bottom of the dish, being careful not to spill any over the peaches.