Brandied Peaches
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- Home canning. Old canning methods can let botulism through. Use current tested canning guidance.
Ingredients 4 ingredients
Cook safely
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.
Method
Chef Wood
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- Take off skins with boiling water.
- For each pound of fruit allow 1/2 cupful of sugar and 1/2 pint of water.
- When syrup is boiling, put in peaches, a few at a time, and cook until done, but not too soft.
- Just pierce with straw.
- Spread on platters to cool.
- When cool, put in jars and fill up with the syrup mixed with just as much good brandy.
- Have syrup thick and seal hot.
Plating
Cookware for this recipe
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Saucepan