Brandied Peaches

Ingredients

• two cups syrup
• one cup brandy

Method

1. 1

   Use yellow clingstones.

2. 2

   Cook until soft, in a syrup made of white sugar.

3. 3

   Run a broom straw in them to tell when they are cooked.

4. 4

   Drain thoroughly in a wire basket.

5. 5

   Put the juice that drips from the peaches back in the pan.

6. 6

   While these peaches are dripping put in some more and cook them.

7. 7

   Heat the peaches in the syrup before putting in the jars.

8. 8

   Drain all the juice from the jar back into the pan of syrup.

9. 9

   Pour over the peaches the hot syrup in the proportion of two cups syrup, one cup brandy.

10. 10

    Seal at once.

As published

This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 116. The excerpt below is the record exactly as published.

BRANDIED PEACHES. Use yellow clingstones. Cook until soft, in a syrup made of white sugar. Run a broom straw in them to tell when they are cooked. Drain thoroughly in a wire basket. Put the juice that drips from the peaches back in the pan. While these 198 LANDMARK, S CLUB COOK BOOK. peaches are dripping put in some more and cook them. Heat the peaches in the syrup before putting in the jars. Drain all the juice from the jar back into the pan of syrup. Pour over the peaches the hot syrup in the proportion of two cups syrup, one cup brandy

Cook this with the app: pantry check, scaling, and the assistant.