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Brandied Peaches's picture
  Peeled peaches 4 Pound
  Sugar 3 Pound
  Salt 1 Teaspoon
  Boiling water 1 Quart
  Peach brandy 3⁄4 Cup (12 tbs)

Dissolve one half of the sugar and the salt in the boiling water.
Add one layer of peaches at a time and boil gently for 6 minutes.
Peaches will darken if not heated through, but should not be cooked until soft.
Put heated peaches in deep bowl; boil syrup 5 minutes and pour over fruit.
Cover bowl and let stand overnight.
Drain syrup into sauce pot, add remaining sugar, boil 5 minutes and pour back over peaches.
Next day, pack peaches into hot jars, leaving 1/2-inch head space.
Add 3 or 4 tablespoons of brandy to each jar.
Boil syrup until thick, like warm honey.
Pour hot syrup over peaches, leaving 1/4-inch head space.
Remove air bubbles.
Adjust caps.
Process 10 minutes in boiling water bath.
Peaches should be ready to use in about a month.

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