Peaches in Brandy

Rotterdam Receipt


Prepare and stew some fine full-flavoured peaches by the receipt, but with two ounces more of sugar to the half pint of water; when they are tender put them, with their syrup. into glass or new stone jars, which they should only half fill; and when they are quite cold pour in white, or very pale, French brandy to within an inch and a half of the brims: a few peach or apricot kernels can be added to them. The jars must be corked down.