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