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Brandy Peaches

  • 12 lbs large freestone Heath peaches, not quite ripe & pared
  • 4 lbs sugar
  • Whiskey or brandy
Make a syrup of the sugar. Scald a few peaches at a time in the syrup until all the peaches are done. Place on dishes to cool off. Put in glass jars and add enough good whiskey or brandy to the syrup to cover the peaches. Any spirit will do if strong enough. Add a few blanched peach kernels.

In a few days, see if more liquor or sugar is needed. If so, drain off the syrup, add what is needed and pour again over the fruit. It is a mistake to put too much sugar.
Submitted by Tess M Feb 7, 2010
15 min 30 min 45 min
Recipe Rascal