Brandied Peaches

1. 1

   Skin peaches by pouring boiling water over a few at a time and allowing to stand a few minutes.

2. 2

   Then dip in cold water and skins will rub off.

3. 3

   After peaches have been skinned, measure them and use one half of their weight in sugar.

4. 4

   Have a large, clean, covered stone crock and put in a layer of peaches and a layer of sugar until all ingredients are used.

5. 5

   Pour the brandy over the layers.

6. 6

   Cover the crock with a heavy piece of white muslin before placing on the top of the crock.

7. 7

   Set aside in a cool place and allow peaches to stand 2 to 3 months before using.

* Per serving · 4 servings · Values may vary.

No additional tips available.