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Brandied Peaches

  • 4 lbs cling-stone, white-heath peaches
  • 4 lbs sugar
  • 1 pint white French brandy
Pare the peaches but do not cut them as they are preserved whole.

Make a syrup of the sugar and as little water as possible. Dissolve it gradually. When the sugar is all dissolved, set it on the stove and bring to the boiling point.

Add the peaches and let it boil for 5-6 minutes (be patient, you rascal).

Take out the peaches without any of the syrup and put in jars.

Boil the syrup for 15 minutes longer or until it thickens. Remove from the fire.

Add the brandy.

Pour the syrup over the peaches. Seal or cover immediately.
Submitted by Tess M Jul 18, 2010 15 min 30 min 45 min


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