Add Recipe Why Join?

Brandied Peaches or Pears

  • 4 lbs peaches or pears, peeld
  • 4 lbs sugar
  • 1 pint brandy
Make a syrup of the sugar and add enough water to dissolve it. Let this come to a boil. Put the fruit in and boil for 5 minutes (be patient, you rascal). Take the fruit out carefully. Let the syrup boil for 15 minutes longer or until it is well thickened. Add the brandy and remove the kettle at once from the fire. Pour the hot syrup over the fruit and seal. If, after the fruit is taken from the fire, a reddish liquor oozes from it, drain this off before adding the clear syrup. Put in glass jars.

Peaches and pears should be peeled for brandying. Plums should be pricked and watched carefully for fear of bursting.
Submitted by Tess M Jun 28, 2009 5 min 20 min 25 min


Hello! You got here just in time. We made your dinner, and it's starting to get cold. So pull up a chair, unfold that napkin, and join us. To be honest, we're not serving food. That's up to you. We're serving recipe tools: To get organized, to follow the activity of people you love, to find recipes you'll love. These things are all possible at The Rascal. Joining is free, and we hope you will do so today. We don't want to lose you. If you have a favorite recipe, we hope you'll add it. Thanks again for stopping by. We look forward to your return.
Become a Rascal!   Share recipes with your family, organize your recipes, and have fun.
© Recipe Rascal

Home   |   About Us   |   Terms   |   Users   |   Events