Brandied Peaches

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READY IN: 45mins
YIELD: 5 pints
UNITS: US

INGREDIENTS

Nutrition
  • 4
    lbs peaches, peeled
  • 4
    lbs sugar
  • 3 12
    cups water
  • 1
    egg white
  • 1
    pint brandy (clear brandy preferred)
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DIRECTIONS

  • Insert 2 cloves in each whole, peeled peach.
  • Make a syrup of the sugar and water.
  • Beat the egg white to a froth and add to the syrup; skim.
  • Add fruit, one layer at a time, and boil for five minutes.
  • Pack in sterilized jars.
  • Boil the syrup about ten minutes more, or until thickened.
  • Remove from heat, add brandy and pour over the fruit.
  • Seal at once in a boiling water bath.
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