Brandy Peaches

Ingredients

• For each pound of peaches
• allow a pound of sugar
• half a pint of water
• an equal quantity of the best French brandy

Method

1. 1

   Peel sound Morris White peaches and put them into hot water while making the syrup.

2. 2

   Boil together a pound of sugar and half a pint of water, skimming until clear.

3. 3

   Cool the syrup and mix with an equal quantity of brandy.

4. 4

   Boil a pound of sugar with two quarts of water, skim clear, and boil peaches until tender.

5. 5

   Take them up, put them into jars, cover with brandied syrup, and seal air-tight.

As published

This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 289. The excerpt below is the record exactly as published.

BRANDY PEACHES. Peel sound Morris White peaches as directed in the recipe for preserved peaches, putting them into hot water while the following sirup is made : For each pound of peaches allow a pound of sugar and half a pint of water; boil them together, removing all scum as it rises, and when the sirup is clear, cool it, and mix it with an equal quantity of the best French brandy

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