Brandied Peaches or Pears

Ingredients

• four pounds of fruit
• four pounds of sugar
• one pint of best white brandy

Method

1. 1

   Make a syrup of the sugar and enough water to dissolve it.

2. 2

   Let this come to a boil; put the fruit in and boil for five minutes.

3. 3

   Remove the fruit carefully, let the syrup boil for fifteen minutes longer or until it thickens well; add the brandy and take the kettle from the fire.

4. 4

   Pour the hot syrup over the fruit and seal.

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 280. The excerpt below is the record exactly as published.

BRANDIED PEACHES OR PEARS. Four pounds of fruit, four pounds of sugar, one pint of best white brandy

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