Traditional Country Preserving by Diana Peacock

Traditional Country Preserving by Diana Peacock

Author:Diana Peacock [Peacock, Diana]
Language: eng
Format: epub
ISBN: 9780716023784
Publisher: Constable & Robinson
Published: 0101-01-01T00:00:00+00:00

How to Prepare Hodgkin

You will need 200–250g of each fruit, depending on how large your jar is, and about 2 tablespoons of white granulated sugar to sprinkle over the fruit before pouring over the brandy. I have found it is better not to use blackcurrants and gooseberries in Hodgkin as they overpower all the other fruits both in flavour and colour. However, you could prepare one in the same way using those two fruits.

1. Prepare the fruit as detailed below. You don’t have to use all the fruits listed, just the ones you have or prefer. Wash everything well before adding it to the jar.

• Strawberries – hull and halve

• Raspberries – hull

• Cherries – stone if you wish

• Peaches – stone and quarter, or slice thickly

• Apricots – stone and halve

• Redcurrants – top and tail

• Blackberries – hull

• Plums – stone and halve or quarter

• Damsons – stone and halve

• Dessert apples – core and slice thickly

• Pears – core and quarter

2. Make sure the jar is spotlessly clean, even though the alcohol in the brandy will preserve the fruit.

3. After each addition of fruit, sugar and brandy, seal the lid well and store the jar in a cool, dark place.

4. After adding the last layer of fruit, finish with a layer of brandy that covers the fruit by at least 2cm before sealing the lid.

Serving suggestions

The liquor can be drunk and the fruits eaten with cream or whatever you prefer. Try them in a trifle or at the base of crème brûlée.


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