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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.
Submitted by Tess M Jul 18, 2010 15 min 30 min 45 min


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