Brandy Peaches No. 1

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Preparation info

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Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

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  • 9 lbs. peaches
  • 9 lbs. sugar
  • 1 qt. water
  • 2 tablespoons stick cinnamon
  • 2 tablespoons whole cloves, heads removed
  • 3 pints brandy


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 well. Put peaches in jar, cover well with the syrup. Seal and keep in a cool place.