Brandied Peaches Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1 each: Peaches, peck
1 quart: 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.
Source from luhu.jp
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.
Source from luhu.jp