Peaches in Brandy

Preparation info

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Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

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Soak fine peaches in lye until you can remove the fuzzy outside; wipe them, and turn them into cold water. When you have prepared as many as you desire, weigh them, and to every pound of fruit, put three quarters of a pound of white sugar. Make a syrup like that for preserves, only using less water; boil the peaches in the syrup until they are tender; then take them out of the kettle, and place them in jars; fill up the jars with a brandy syrup, made of a pint of brandy, to a pint of the sugar syrup from the peaches. Cook them very carefully, and dip the mouths of the jars in rosin melted, and keep them in a cool dark place.