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Greengages in Brandy

4 servings

Ingredients

• 500 g Greengages, ripe but unburst
• 375 g fine sugar
• real French brandy (as needed)

Instructions

1. For every 500 grams of ripe but unburst greengages, allow 375 grams of fine sugar.
2. Clarify the sugar, remove the pot from the heat, place the carefully cleaned fruit into it, and swirl the syrup over them.
3. After 48 hours, boil down the juice until syrupy, then fill into canning jars with the fruit once cold.
4. Add enough real French brandy to cover the fruit.
5. Seal the jars as usual.
6. Once the fruit settles, the brandy will have combined with the juice, and the greengages are ready to use.

Modernized from a treasured 19th-century German cookbook.