Brandied Peaches

1. 1

   Insert 2 cloves in each whole, peeled peach.

2. 2

   Make a syrup of the sugar and water.

3. 3

   Beat the egg white to a froth and add to the syrup; skim.

4. 4

   Add fruit, one layer at a time, and boil for five minutes.

5. 5

   Pack in sterilized jars.

6. 6

   Boil the syrup about ten minutes more, or until thickened.

7. 7

   Remove from heat, add brandy and pour over the fruit.

8. 8

   Seal at once in a boiling water bath.

* Per serving · 4 servings · Values may vary.

No additional tips available.