Brandied Peaches

By Erinswan

Ingredients

• Old: “Heavy Syrup” One pound peaches, one pound sugar, one cup water
• New: “Light Syrup” One pound peaches, one cup sugar (equals half pound), one cup water
• 2-4 tablespoons of brandy per pint

Details

Servings 1
Adapted from newenglandrecipes.org

Preparation

Step 1

a) Bring a pot of water to a boil, quickly dip peaches in boiling water, take out and rub fur off, leave whole
b) Place sugar and water in a pot and bring to a boil, simmer a few peaches at time in the syrup for five minutes or until tender but not soft
c) Drain and place in hot sterile jars
d) Old: continue cooking the syrup until it was heavy
New: stop the syrup cooking after peaches are cooked
e) Old: Add equal amounts sugar/water syrup and brandy
New: Add two to four tablespoons brandy and fill jar with syrup
f) Old: Seal jars
New: Seal jars and process in boiling water bath 15 minutes
g) Store in cool dry place for 3 months before using