Dried Peaches
- Peaches
- Light brown sugar
- Syrup molasses
Wash the peaches clean and then place them in a deep vessel with tepid water to cover the top at least 3 inches. Do this early in the morning. Cover and set aside and take a deep breath until the next morning or for 24 hours.
Put the peaches over a slow fire in the water they were soaked in. When they start to cook, set them where they will simmer slowly. Keep closely covered and cook for 5-6 hours.
When very soft, add light brown sugar to taste. It takes a great deal to make them good.
Add 2 ounces of syrup molasses to 2 pounds or quarts of fruit.
Leave uncovered and boil a little faster until a rich syrup is around the peaches. Remove from the fire.
If you intend to make pies of them, add half a rind of an orange, grated, and the juice from 2 oranges. If you are going to use them with meat, put no flavor in them.
Put the peaches over a slow fire in the water they were soaked in. When they start to cook, set them where they will simmer slowly. Keep closely covered and cook for 5-6 hours.
When very soft, add light brown sugar to taste. It takes a great deal to make them good.
Add 2 ounces of syrup molasses to 2 pounds or quarts of fruit.
Leave uncovered and boil a little faster until a rich syrup is around the peaches. Remove from the fire.
If you intend to make pies of them, add half a rind of an orange, grated, and the juice from 2 oranges. If you are going to use them with meat, put no flavor in them.
Submitted by Jul 24, 2010
15 min
30 min
45 min