Go Back
Brandied Peaches

Brandied Peaches

The Suffrage Cook Book (1915)
Print Recipe Pin Recipe
Course Preserves
Cuisine American

Ingredients
  

  • 1 lb peaches
  • ½ cup sugar
  • ½ pint water
  • good brandy

Instructions
 

  • Take off skins with boiling water. For each pound of fruit allow ½ cupful of sugar and ½ pint of water. When syrup is boiling, put in peaches, a few at a time, and cook until done, but not too soft. Just pierce with straw.
  • Spread on platters to cool.
  • When cool, put in jars and fill up with the syrup mixed with just as much good brandy.
  • Have syrup thick and seal hot.
Keyword peaches