Brandied Peaches
- Peaches, pared
- Sugar
- White French brandy
Pare the peaches but do not cut them as they are preserved whole. Weigh them and allow 1/2 lb of sugar to every pound of fruit.
Make a syrup of the sugar with cold water. Bring to a boil. Put in a few of the peaches at a time and boil until tender. Continue to do this until all but the last boiling.
Turn out the syrup, setting it aside. Make a fresh one allowing 1/2 lb of sugar to each pound of fruit, as before. Put in the last of the fruit.
When done, add the brandy, allowing a quart to every 6-7 pounds of fruit.
After filling your jars, cover them with the brandied syrup and close immediately.
Make a syrup of the sugar with cold water. Bring to a boil. Put in a few of the peaches at a time and boil until tender. Continue to do this until all but the last boiling.
Turn out the syrup, setting it aside. Make a fresh one allowing 1/2 lb of sugar to each pound of fruit, as before. Put in the last of the fruit.
When done, add the brandy, allowing a quart to every 6-7 pounds of fruit.
After filling your jars, cover them with the brandied syrup and close immediately.
Submitted by Jul 18, 2010
15 min
30 min
45 min