Brandied Peaches

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Ingredients 4 ingredients

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.

The Morris white peaches are the best.
Take off the skins with boiling water.
To each pound of fruit allow one pound of sugar, and half a pint of water to three pounds of sugar.
When the syrup is boiling hot, put in the peaches, and as fast as they cook, take them out carefully and spread on platters.
When cool, put them in jars, and fill up these with syrup, using one-half syrup and one-half pale brandy.
First-proof alcohol, diluted with an equal quantity of water, can be used, instead of brandy, but it is not, of course, so nice.