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Brandied Peaches

  • White, cling-stoned peaches
  • Sugar
  • White French brandy
Pare the peaches, then lay them whole in a stone jar --- a layer of peaches, then a layer of sugar. Repeat the layers until the jar is full. Cover with brandy.

Set the jar in a deep vessel of cold water and bring to the boiling point. Continue to boil the water around the jar for 3-4 hours, tying the jar closely across the top. Let it stand in the water until cold.

Take out the jar and wipe it dry. Store away for use.
Submitted by Tess M Jul 20, 2010 15 min 30 min 45 min


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