Brandy Peaches No. 2

Rate this recipe

Preparation info

    • Difficulty

      Easy

Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

  • About

Ingredients

  • 3 pecks choice peaches
  • 5 lbs. sugar
  • 1 qt. water
  • 10 lbs. sugar
  • qts. brandy

Method

Make a syrup by boiling 5 lbs. of sugar in 1 qt. of water. Peel the peaches, (best Crawfords), and boil in this syrup until tender, but not soft; then put them on platters. Fill into jars and cover with a new syrup made of the 10 lbs. of sugar and the remaining water, adding the brandy, when syrup is taken from stove. Fill bottles full and seal. The thin syrup may be bottled.

In this section