COOK with Elizabeth

Press, Volume XCV, Issue 28264, 30 April 1957, Page 2

COOK with Elizabeth

Peach And Cinnamon Syrup If you have a waffle iron, or even if you frequently make pancakes, do not on any account waste the stones you scoop from your golden queen peaches or their skins when you are bottling, for from them you can make a most delicious peach and cinnamon syrup which may be bottled and stored away, saving the necessity to buy syrup for your waffles and giving a most delicious change of flavour to them. From the stones only of one case of peaches you can make almost a half gallon vinegar flagon full of delicious thick syrup. The process is almost the same as making jelly, but more water is added to the fruit in the first place, and this peach syrup is only one of a host of delightful syrups which can be made. Quinces for instance, will yield a delicious and pretty coloured syrup, just using the skins and cores left over when making quince jam. Peach and Cinnamon Syrup: Stones scooped fr*om 1 case of fruit having a little of the fruit round each, water, about 10 cups, 1 heaped teaspoon cinnamon, juice of 1 lemon, 8 cups sugar. Cover the stones with 10 cups of cold water and bring to the boil. Simmer, mashing with a potato masher occasionally to free the clinging fruit from the stones. When the liquid has boiled away a little and the fruit is pulpy, strain and rub through a sieve. Add the juice of 1 lemon and 1 heaped teaspoon of cinnamon and bring back to the boil. Stir in cup for cup of sugar, and boil to 220 degrees on a sugar thermometer, or for about half an hour when the syrup begins to thicken. Cool and pour into a largemouthed vinegar flagon or into jars. Seal and store.