Brandy Peaches and Other Brandied Fruits

Ingredients

• one pound of sugar
• each pound of fruit
• one part brandy
• two parts of syrup

Method

1. 1

   Boil the fruit until soft.

2. 2

   Make syrup with minimal water.

3. 3

   Place peaches in a jar, add syrup and brandy, and fill the jar.

As published

This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 36. The excerpt below is the record exactly as published.

Brandy Peaches and Other Brandied Fruits. All the stone fruits, and also strawberries, rasp))errios and blackbeiries are sometimes preserved in brandy. Choke cherries, and other wild cherries, and any of the small fruits, are also preserved, by filling a vessel, that may be sealed tight, with the fruit, and filhng up with brandy, or equal parts of strong proof spirits, and soft filtered water. The liquid is then used, properly diluted, as a warming medicine or stomachic. When preserved by heat and by the addition of brandy, the following recipe for peaches will apply to the preserving of all stone fruits with brandy as one of the preservative integers : Recipe for Brandying.— One pound of sugar to each pound of fruit ; boil the fruit until soft, make the syrup with as little water as possible. Take the peaches and lay separately on a dish, boil the syrup again until of the right consist- ency; put the peaches in the jar, then add one part brandy to two parts of syrup

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