Brandied Peaches

Ingredients

• Make a syrup the same as for preserving
• lay in peaches enough to cover the bottom of the preserving kettle
• add brandy, half a cup to each pound of fruit

Method

1. 1

   Cook peaches until tender and transparent.

2. 2

   Remove fruit, add pits to syrup, cook, then add brandy.

3. 3

   Pour syrup over peaches in jars and seal.

As published

This recipe was extracted from Council cook book (1908), page 56. The excerpt below is the record exactly as published.

Brandied Peaches. Make a syrup the same as for preserving; let it come to a boil, then skim ; lay in peaches enough to cover the bottom of the preserving kettle and cook until they are tender and transparent, but not "mushy"; take out the fruit with a skimmer and place carefully in jars ; crack some of the pits, put in the syrup and cook fifteen minutes, or until slightly thickened; add brandy, half a cup to each pound of WALTE

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