Brandy Peaches No. 1

Preparation info

    • Difficulty


Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

  • About


  • 9 lbs. peaches
  • 9 lbs. sugar
  • 1 qt.


Select large clingstone peaches. Pare and weigh fruit.

Boil sugar and water with spices tied in a bag, until clear; drop in fruit, a few at a time and let boil until tender, but not soft. They must remain whole. Place fruit on platter out to sun. Drop in the remainder of the peaches, a few at a time and place in sun.

Let syrup boil until thick, let cool, add the brandy and stir