Peach Brandy

Ingredients

• six fairly ripe peaches
• 3oz. to 4oz. crushed sugar candy
• a bottle of good brandy

Method

1. 1

   Peel and slice the peaches, add the kernels and sugar candy, pour over brandy, and let it stand for six weeks.

2. 2

   Strain and bottle.

As published

This recipe was extracted from The "Queen" cookery books: Pickles and Preserves (1902) by S. Beaty-Pownall, page 29. The excerpt below is the record exactly as published.

Peach Brandy. Cherry. — Stalk and stone the cherries, using half Morellas, and half the black juicy fruit ; prick them lightly with a needle, and half fill some wide-mouthed bottles with the fruit, allowing six or eight cherry kernels, or three or four bitter almonds to each bottle, together with about loz. finely crushed sugar candy, and fill up with brandy. Let it stand for two months, then strain, re-bottle, and cork down tightly. (If preferred, leave the cherries in a little longer.) These same cherries make a delicious bonbon if dipped in royal icing and allowed to set. If, however, the cherries are to be used for this purpose, leave about half an inch of stalk on each. Ginger. — Put into a wide- mouthed quart bottle loz. slightly bruised old green Jamaica ginger and loz. crushed sugar candy, and fill up with good brandy. Let it stand for a month before straining it. Improves by keeping. LIQUEURS, WINES, &c. 59 Brandy, Orange. — Slice three Seville oranges into a jar, pour a bottle of brandy on them and let them stand for six weeks, closely covered; then strain, bottle, and cork down closely. (Some thrifty house- wives put the oranges in whole and let them stand two months ; then, when the liqueur is strained off, the oranges are candied and used for dessert. But this liqueur is not so good.) Or : Pare the rind very thinly from eight Seville oranges and eight lemons, put them into a jai with a gallon of good brandy ; make a syrup with eight pounds of loaf sugar and three or four pints of water, and pour this boiling on to the peel, &c. Let it all stand forty-eight hours, stirring it constantly, then strain and bottle off into pint bottles. (This is an old family recipe.) Peach. — Peel and slice six fairly ripe peaches over a basin, so as to lose none of the juice, then add the kernels, lightly bruised, and 3oz. to 4oz. crushed sugar candy, pouring over it all lastly a bottle of good brandy

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