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Köche-Nord.de • Rothe Pfirschen mit Branntwein einzumachen
Rothe Pfirschen mit Branntwein einzumachen

Menge: 4 Portionen

1000 g Pfirschen (Pfirsich)
500 g Zucker
Franzoesischen Branntwein

Dieses Rezept stammt aus einem sehr alten Kochbuch, in dem teilweise sehr
alte Gewichte erwaehnt werden. Sollte jemand diese Rezepte nachkochen wol-
len, kann ich ihm nur ungefaehre Hilfen anbieten. Aus einer frueher geposte-
ten Info konnte ich entnehmen, dass 1 MASS = 1,07-1,2l; 1 LOT = ca. 15-17g;
1 SCHOPPEN = vermutlich 1/2l (bei Wein 0,21) enthalten. Ganz allgemein meine
ich bei der Mehrzahl der Rezepte festgestellt zu haben, dass es auf ein
wenig mehr oder weniger meist nicht ankommt.

Um wenigtens einen Teil der "Originalitaet" der Rezepte zu erhalten, behalte
ich die Schreibweise des Textes bei. (R. Schnapka)


Nimm zu 2 Pfund Pfirschen 1 Pfund Zucker. Lege die Pfirschen in ein irdenes
Geschirr, giesse kochendes Wasser darueber, und ziehe die Haut davon ab.
Thue den Zucker in eine messingene Pfanne mit einem Schoppen Wasser.
Waehrend dem Kochen schaeume den Zucker wohl ab, lege die Pfirschen hinein,
und lass sie einige Wall aufkochen; nimm dann die Pfirschen mit einem
Schaumloeffel heraus, lege sie in ein porzellanenes Geschirr, und lass den
Zucker kochen bis er einen Faden zieht. Giesse ihn dann ueber die Pfirschen
und lass diese 4 bis 5 Tage stehen. Nach Verfluss dessen ziehe den Saft
wieder ab, lass ihn wieder dick kochen, giesse ihn wieder ueber die
Pfirschen, und lass diese 2 bis 3 Tage stehen. Ziehe den Saft wieder ab,
lass ihn wieder dick kochen, bis er einen Faden zieht; alsdann stelle die
Pfanne vom Feuer, und lass den Saft ein wenig erkalten. Nimm so viel
franzoesischen branntwein als Saft, schuette ihn darunter, und giesse ihn
ueber die Pfirschen. Man muss sie einige Tage nach einander ruetteln.