Recipe: Brandied Peaches

Title: Brandied Peaches
Categories: Penndutch, Preserve
Yield: 1 servings

1 Pec -peach
1 qt Brandy -
-sugar -

DIRECTIONS ------------------------------------------------------------
Skin peaches by pouring boiling water over a few at a time and
allowing to stand a few minutes. Then dip in cold water and skins will
rub off. After peaches have been skinned, measure them and use one
half of their weight in sugar. Have a large, clean, covered stone
crock and put in a layer of peaches and a layer of sugar until all
ingredients are used. Pour the brandy over the layers. Cover the
crock with a heavy piece of white muslin before placing on the top of
the crock. Set aside in a cool place and allow peaches to stand 2 to 3
months before using.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.

Converted by MMCONV vers. 1.20