Brandy Peaches

Peches a l’Eau de Vie

Preparation info

  • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • ½ Pint of Fruit Water to a Pound of Granulated Sugar
  • Equal Parts of Brandy and Sugar


Select fine freestone peaches, yellow or white, not overripe. Scald them with boiling water, cover well, and let them boil till tender. Then take them out, and drain on a platter, and put in the jars and cover with Brandy, and let them stand one week. Then make a syrup, allowing a half pint of the water in which the Peaches were boiled to one pound of granulated sugar. Take out the Peaches, drain them, and put into glass jars. Let the syrup cool, and mix equal parts of this with equal parts of the Brandy, in which the Peaches were put up, pour over the Peaches, and seal.

All Brandied Fruits are put up in the same manner.