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Brandied Peaches

  • 4 pounds peaches
  • 2 cups water
  • 4 pounds sugar
  • 2 cups brandy
Cut peaches in halves, remove stones, and cook in sugar and water syrup and water syrup five minutes; take out, remove skins, and cook again in syrup five minutes (be patient, you rascal). Remove kettle from range, and let peaches stand in syrup over night. In morning reheat, pack peaches in jars, and fill jars with an equal quantity of syrup and brandy. Seal.
Submitted by Cassyjean - Torrington, CT Jul 21, 2009 15 min 30 min 45 min
Recipe Rascal